This red Valençay is fruity and spicy, on pepper, blackberries and chestnut. Full, well-structured with supple tannins, it will pair well with poultries and meats with sauce.
Grape variety: Pinot Noir 50%, Côt (Malbec) 30%, Gamay 20%
Soil: Clay and silica
Vinification: 10 to 15 days of cold maceration. Fermentation and aging one year in steel tank. Light filtering
Aging capacity: Until 10 years