Marsannay Clos du Roy

Do not hesitate to serve with red meats, blood: duck, pigeon, beef worked simply, with a spicy meat juice, doe or ostrich with a chocolate reduction, a fillet of beef in a crust and its forest garnish with a simple juice.

We operate 3 ha in the vineyard and only half of the vines (80 years old) in the best situations are used to develop the cuvée. The terroir is marked by the association of a thick layer of limestone gravel (bedded grèzes) on the surface which rests on a marly substrate at depth.

Aging lasts about 12 months in 20% new barrels and 6 months in vats.

Vinified according to the vintage with 50% whole bunches

For more than 20 years, working the soil while respecting biodiversity has been one of our priorities. For us, respect for microbial life, auxiliary fauna and the quality of plant material (mass selection) are the major levers of our philosophy. First of all, beautiful grapes, they are perfectly ripe grapes. Tasting the standing berries determines the best harvest date for each plot. The choice of this date is very important: it will give us 80% of the style of the wine. Our goal is to obtain perfect maturity in order to have silky and delicate tannins on the reds and to retain the freshness of the fruit on the whites to keep energy and balance. We are looking for that, to capturewhat the grape gives naturally without forcing the potential of the terroir and the vintage. To respond to this philosophy of respect for the vine, we carry out little extraction and work mainly on the infusion, so that the balance and vibration are slowly put in place, day after day during maceration.