An intense dark ruby colour. The nose has a complex bouquet of rose and violet floral aromas and fruity aromas, with a few discreet woody notes. The attack is round on the palate and then the tannins show their strength. This wine is well structured and corpulent, with long-lasting aromas and a fine representative of this famous Grand Cru. The monks of Citeaux, on their arrival, decided to create this clos. The last acquisition dates back to 1336. It took them more than 2 centuries to make the clos as we know it. The demarcation of the clos only comes from the 14th century and the surrounding wall was probably built in the 15th century. The hand-picked harvest goes through a short prefermentary maceration first, before being vinified in part in wooden tronconic vats. After the three-week vatting period, we use a vertical press to obtain very pure high-quality juices. The wine is then matured in oak barrels for 16 to 18 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The proportion of new oak, which is susceptible to variations according to the vintage, represents on average two thirds of the cuvee. The barrels, which come from high quality barrel makers, have been rigorously selected for their fine grain and light toast. Serve with: Red Meats, Breast of Duck, Game, Soft Cheeses