Winemaking Harvested by hand, transported in crates to the vat room, the grapes are carefully destemmed, without crushing, before being placed in the fermentation vat. The vatting will last on average 2 weeks with punching down at first, then pumping over until the end of the alcoholic fermentation. The aging is done in stainless steel vats in order to preserve the freshness of the aromas as much as possible. Bottling takes place 10 months after the harvest with just an intermediate racking and a light filtration if necessary. Tasting notes Beautiful ruby ​​red, brilliant, the Bourgogne Côte Chalonnaise from the Meix Foulot estate reveals all the aromas worthy of a Pinot Noir: black cherry, blueberry with a "pinch" of fresh raspberry. The tannins are light and fine. Side dishes We will open this bottle without any complexes or ulterior motives with many simple meals, hot (pizza, pasta, fish) or cold (cold meats, cheeses) and why not as an aperitif with cold meats and small tartines.