Aged in French oak barrels (approx. 20%–30% new oak) for 12–14 months.

Roasted duck, venison tenderloin, herb-crusted lamb chops, wild mushroom dishes, and aged Comte cheese.

Deep ruby red with garnet reflections. Captivating and refined aromatics of dark red cherries, wild raspberries, crushed violets, clove, and subtle forest floor on the nose. Tense, linear, and structured with fine-grained tannins with a concentrated core of dark berries balanced by vibrant acidity and underlying stony limestone minerality on the palate.

Appellation: Nuits-Saint-Georges AOC (Cote de Nuits, Burgundy).

Situated directly above the famous Les Pruliers Premier Cru vineyard, sitting atop a limestone quarry with stony, clay-limestone soils offering sharp drainage and tension.

Hand-harvested with strict sorting. Short cold pre-fermentation maceration to extract pure aromatics and fruit focus, followed by precise, gentle pneumatic pressing.