Veal, Pork, Game (deer, Venison), Rich Fish (salmon, tuna, etc), Poultry
The gamay and the pinot noir are harvested at the beginning of October and pressed individually directly afterwards. The grapes are fermented using native yeast in Inox tank at controlled temperature.
Medium nose shows watermelon, tart cranberry, white flowers. Palate is slightly fuller than expected, more round than a Provence style, fruit gives white cherry, lime zest, hint of sweet spice, then some structure showing with light tannins, medium plus acidity.
The two different varietals are vinified and matured on lees separately in stainless steel tanks and then blended only a few weeks before bottling.