The freshest blackberries and raspberries are chosen. Then the juices are squeezed, soaked in French spirits and left to mingle for four weeks. More French spirits are added. After two weeks the infusion has infused. Next, the fruit is pressed. The natu

Gevrey-Chambertin could be served with beef bourguignon, coq au vin, grilled meat and great cheeses.

Domaine Du Salvard Cheverny Blanc – 750ml