Manuel Olivier Bourgogne Hautes Côtes de Nuits rouge Pinot Noir

the grapes are completely destemmed. Cold maceration for one-week, native yeasts. Vatting for fifteen days at 30°C with frequent punching down with a warmer temperature at the finish. Food Pairing: red meats and grilled or roasted poultry

Serving Suggestion:	14- 16°C red meats and grilled or roasted poultry
Grape Varietal:	Pinot Noir