Magnificent carmine-red color, deep and intense. The nose reveals a remarkable complexity, harmoniously blending scents of cooked red fruits such as redcurrant jelly and blackcurrant coulis, with spicy nuances of black pepper and turmeric. Resinous notes subtly precede accents of black tea and blond tobacco. This elegant wine reveals a perfect balance between the freshness of red fruits such as cherry and cherry juice, and the power of reducing aromas such as roasted peanut and coffee grounds. On the palate, it stands out for its spicy vivacity and clean acidity, promising cellar ageing to fully reveal its character. Decant during its first years to appreciate its full complexity.

The harvest was carried out at perfect maturity, and all the berries were carefully destemmed. Each parcel making up the cuvée is vinified and aged individually. After a short cold maceration prior to fermentation, vinification continues over a period of around twenty days, with daily punching down of the cap. A final hot maceration of five days is followed by ageing in barrels, 40% of which are new and come from the forests of the Vosges and central France, for 16 months before final blending and bottling. This year, a piece of Gevrey-Chambertin Premier Cru has been included in the final cuvée.

The Gevrey-Chambertin vineyard is one of the oldest in Burgundy. Vines have been cultivated here since the 1st century AD. By the 5th century, Gevrey had become one of Burgundy's finest wines, thanks in particular to the establishment of the Abbey of Bèze in 640. This cuvée is made from multiple climats, spread between the villages of Gevrey-Chambertin and Brochon. The vines are planted between 250 and 300 meters above sea level on marl covered with scree and iron-rich red silts from the plateau. These gravels give the wine elegance and finesse, while the marls, rich in fossil shells and clay, give it body and firmness. The exposure is ideal, mainly southeast and east.