A well-exposed climate for a supple, expressive red, with notes of red berries, cherries and a delicate finish.

New parcel of land under lease in the "Chaume des Narvaux" climate. Biodynamic for 30 years. An incredible terroir, on pebbles. Immense potential.

A competitive Ratafia that Renaud created in collaboration with his friend Didier Meuzard, simply and objectively the best Ratafia maker in Burgundy.

Terroir in the foothills of the Capriato d'Orba commune. Clay-limestone terroir at an altitude of 220 meters. The Dolcetto grapes are destemmed and left to macerate for 48 hours on skins. This is followed by slow pressing to extract the noblest material. Half of the wine is fermented in stainless steel tanks and half in Burgundy barrels made by cooper Chassin for 9 months. A ruby-colored wine with notes of red fruit, elegant and fine.

Limited to 3 bottles per customer

Limited to 3 bottles per customer