Coteaux Champenois – Bouzy Rouge

Maturation: Hand-picked from our old vines, first sorting of the best bunches on the vine, then a second on the sorting table before de-stemming (without crushing). Cold maceration for 4 days, followed by the start of alcoholic fermentation in temperature-controlled stainless-steel vats, punching down of the cap and pumping over once a day for 10 days, pressing of the marc cake, malolactic fermentation and ageing in oak barrels for between 4 months and 1 year. We adapt the ageing period during tastings and according to the year.

Tasting notes:
Visual: Bright raspberry red.
Olfactory: Smell of caramel, vanilla, very supple.
Taste: Woody, cherry. The liquorice comes back and then the woodiness.

Food and wine pairing:
Pâté en croûte, charcuterie, white meat, cheeses…