"The Louis Jadot house has equipped itself with a vat room entirely dedicated to the vinification of Burgundy, in Givry, to better control the supply from the house's estates as well as from winegrowers on the Chalonnaise coast. who trust Louis Jadot to enhance the value of their grapes.
  
Vinification : The Couvent des Jacobins red Burgundy is vinified mainly at one point. Vattings generally last two weeks.
  
The aging is divided into barrels and vats and lasts from 9 to 16 months then comes bottling.
  
Food pairing : This wine always represents Pinot Noir well with its inimitable style of red fruits in its youth and more elaborate aromas of undergrowth and spices when aging. It can be served quite fresh when young as an accompaniment to grilled or roasted red meats. After two years, he will ask for more sophisticated dishes such as light game and soft cheeses."