Manual harvest, transport of the grapes in crates. Cold maceration for 12-24 hours. Spontaneous fermentation by indigenous yeasts. Vatting for 2 to 3 weeks. Light crushing at the feet. Spontaneous malolactic fermentation.
Matured in 600L half-muids
Deep colour. Ruby colour with purple and mahogany highlights. On the nose, the compound fruit is accompanied by bouquet, spicy and sappy notes: gouache, leather, graphite, rose, clove, paprika, cooked plum.
Domaine Adrien Berlioz (formerly Cellier des Cray) started in 2006 with 1.5 hectares of vines owned by Adrien's father, Joseph. After land purchases and a few years of work, the garden is 8 hectares in 2020. There are 17 parcel wines with the grape varieties Jacquère, Altesse, Malvoisie, Bergeron for the whites and Mondeuse noire, Persan and Douce Noire for the reds.Marne, moraine, scree, silt and schist deserve an expression by cuvée according to the altitude, the exposure, the soil/subsoil, the winds...