(2010 Vintage) Made according to the old family method, this wine has to age slowly in old oak barrels for between 3 and 4 years before being bottled. Blended from the Poulsard, Trousseau and Pinot Noir varieties, it needs to be opened at least two or three hours before drinking, and served at a temperature of between 16 and 18 degrees. Perfect with charcuterie, raclette, red meats, white meats and grilled poultry.