A high limestone content in the soil gives this red Auxey vitality and delicate perfume. The grapes were in excellent health, so 25% of whole bunches, without de-stemming, were included in the fermentation. Ageing then took place in barrels (of which 15% were new), until late September 2017, when all casks were assembled (for harmonising) into tank, before bottling at the end of November. Purple-red of medium depth, whole bunch fermentation has brought richly fruity, intricate aromas to both nose and palate, with very pure fruit, good length, gentle tannins and spicy aftertaste (for drinking 2019-2025+).
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