THE GREAT TRADITION OF DOMAINE DES VAROILLES Vinification : All the Crus bearing the signature of Domaine des Varoilles are grown and bottled at the property. The characteristics are obtained by the type of soil, specific to each Cru. Made exclusively from Pinot Noir, the harvested grapes are sorted by hand, before pressing and removal of the stalks . Maceration of 5 to 6 days, prior to fermenting in vates for a period of two weeks with treading called "pigeage" twice daily, with a strict control of the fermentation temperature, ensures the beauty of the color, the delicacy of the aroma, the elegant structure of the tannins and the strength of the body. The wine is then transferred to oak barrels (some of wich are replaced every year) for 12 to 24 months. Ready for your enjoyment after four to five years, these wines age perfectly for many years." Service : It is recommended that the Domaine des Varoilles be served at 14° C in the case of the younger wines and 16 to 17° C for the mature vintages. Opening several hours before serving - or decanting - will permit the aromatic richness and harmony of the wine to develop. Table companions : Sumptuous and powerful, the wines of Domaine des Varoilles are the partners of choice for the high gastronomic arts. Cuts of beef or game are the usual accompaniments, as well as chicken prepared on a sauce of the same wine. Further delights awaits the lovers of mushrooms (forest cepes), leg of lamb, stuffed pigeon, stewed goose, saddle of hare on a cream sauce, hot woodcock pâté on foie gras, chicken in red wine sauce, searching for harmonies in the variety of tastes offered by the different provenances and vintages. These wines are reserved for soft cheeses (Bries, Camemberts, Epoisses, etc.).