TASTING NOTES: Marsannay has intense coloration and a bouquet which smoothly blends red fruits (morello cherry, strawberry) and lack (blackcurrant, blueberry). In the mouth, the attack is powerful and generous shading into a long and meaty finish.

SERVING TEMPERATURE: 15 to 17°C

FOOD ACCOMPANIMENT: its firm structure with long aromatic it is a natural partners for red meats: beef blade or rib steak, or flank steak with shallots, ostrich steak… Feel free to marry them with freshwater fish (pike, pikeperch, even stuffed carp) or chop suey and vegetable stirfries, fine cured meats, game fowl, cheeses made from cow’s milk…
An old vintage will add a touch of perfection to full-flavoured cheeses such as Époisses or Munster.