Pommard

After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 15 to 17 months in new oak barrels (35%) and in oak barrels of one or two years.

Rosemary grilled lamb, Grilled rib of beef with pepper, suckling pig with porcini mushrooms