Since I am rich and full-bodied, I am the perfect companion for anyone who loves good food. I go well with marinated salmon, smoked fish, or caramelized veal milk. I also serve spicy cuisines such as Vietnamese excellently. Try it with earthy, slightly spicy vegetables such as Jerusalem artichokes or celery, roasted or caramelized.

I come from a single plot of land called “Carabins.” Les Carabins, which was planted in 1974, combines ideal conditions with a south-east exposure and chalk ground covered with 20 to 30 cm of soil and flint pebbles, which are ideal for growing Pinot Noir. I am made exclusively from the best parts (coeur) of the cuvée. Fermentation in acacia barrels with autochthonous yeast gives me a slightly spicy finish with notes of ginger and lemongrass. 30% of my wine does not experience malolactic fermentation, which gives me extra freshness. After my second fermentation, I mature on the yeast for at least 36 months, i.e. significantly longer than the prescribed 18 months. This, combined with 50% reserve wine, gives me tremendous complexity and finesse. As Brut Nature, I have less than 3 grams of dosage, which brings out my terroir and minerality even more.

Allergy information: Contains sulfites