Area of production and geology: terraced vineyard of 2,8 ha (6,88 acres) located around the Chateau Gris (1802) building, in the south of Nuits-Saint-Georges city. The soil is clay-rich lime on marl strata of the middle Bathonian, Jurassic

Vinification: Manually harvested in 12 kgs crates, the grapes are sorted on arrival and emptied into the vats by gravity. Fermentary maceration lasts 19 to 24 days in conical oak vats. Temperature control allows work of the wine in two phases : he first to bring out the fruit of pinot noir between 15 and 25C, the second to obtain body and tannin between 28 and 35C. Daily punching of cap is adapted according to the state of maceration and extraction. De-vatting is manual ( without pumping). Pressing is done at low pressure in one go to avoid manipulation of grapes and over extraction of tannin

Grapes: 100% Pinot Noir

Tasting Notes: Very deep garnet-red colour. Its nose has a fine and typical fruit with aromas of red fruit, spices, and tobacco. Long on the palate, its body is well balanced and tasty

Food Pairing:  It will accompany elaborate recipes of red meats and big game including venison, also strong cheese. Serve at 17C