Before harvesting by machine, sorting is carried out on the plot. The harvest is put in vats for a short week. During this period of maceration and fermentation, the cap is punched once or twice a day except at the end of maceration. After running off, the wine is kept in vats while awaiting malolactic fermentation. Once this fermentation is complete, the wine is prepared for bottling.

100 % Pinot Noir

The aromas of stewed black fruits monopolize the nose, complemented by a slight hint of smoke. At first touch, the mouth shows a pleasant sweetness and good volume, supported by a tannic structure in the finish that will soften over time.

Reuilly Rouge goes well with aperitifs (Pâté Berrichon), starters (charcuterie, poultry and mushroom pies), dishes (simmered meat, duck breast) and cheeses. But it can also be enjoyed with friends at the end of the day around an aperitif board!

Awards : 

1 star into Guide Hachette 2025