top of page
  • 100% Mondeuse Noire on glacier moraine balcony with gravels scree
  • Hand picked, destalked and then 8 to 12 days on skin. Maturation in tanks.
  • Bright ruby robe. The nose is lifted with red berries, pepper, nutmeg and sloe. The palate is light yet structured, fresh and spicy.
  • Serve at 16 °C with charcuterie, poultry and red meat in sauce.

2020 Domaine Philippe Grisard - Savoie, Mondeuse Obstinée

  • Mondeuse Noire

bottom of page