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raw meat as a starter
which is now being brought back to life through a sophisticated renovation of the properties and a switch to organic viticulture
Delicious with: Baked fish with a fresh sauce and garnish
Fun fact: Fermentation is carefully monitored and tasted daily to determine the pressing day
Marinot Verdun ' Les Quatre Fils Aymon Rosé ' Titel:Default Title raw meat as a starterMr. Marinot was an 'ancien brande vignier'; in his younger years, he traveled through the Cte Chalonnaise with his 'alambic' to distill marc de Bourgogne for winemakers. In doing so, he knew the region like no other and built relationships for his later career as a merchant. His son Jacques is now following in his footsteps. In the Burgundy region from Mercurey to Santenay, he buys wine from predominantly small farmers, made from Chardonnay and Pinot
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