Once hand-gathered and sorted, the clusters may be vinifed intact or destemmed, depending on the vintage, but always without mechanical crushing. The traditional vinification occurs in open oak tanks. The cap of grape skins is punched down daily, and the lengthy vatting can last 15 days or more.The wine then undergoes a year-long maturation in oak casks befor being bottled unfiltered.
Our Bourgogne Côte Chalonnaise La Fortune 2008 confirms vintage after vintage more and more his fruit and gourmand character. it is fine, straight and concentrated. In mouth, tanins are ripe and elegant with a rich expression of red fruits. It's a charming wine.
You can drink now in apéritif, or with red meat, tarte tatin of red fruits, or simply with a méli-mélo of fresh red fruits (black currant, currant, raspberry for exemple).