Louis Jadot Rully 2015
The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months. Serving tip: Grilled red tuna fish, grilled salmon, tataki beef, terrines (rabbit, porc), moussaka, veal liver, veal chop, fondue bourguignonne, tartar steak, roasted veal, duck breast salad, roasted guinea fowl, hard cheese.
|Region||France, Burgundy, Cote Chalonnaise|