Varietal100% Pinot Noir.
Tasting notesColour: brilliant ruby red.
Nose: typical Pinot finesse, with aromas of red berries and hints of liquorice.
Palate: lacy on the palate, with elegant tannins, great finesse and perfect balance.
Food and wine pairingServe with pan-fried veal sweetbreads, grilled white meats, fried chicken, pork tenderloin, veal stew, or rack of lamb, poultry, chicken salad and a tasty pieces of tender and creamy cheese.
Serving suggestionsServe ideally at a temperature of about 14-15°C (around 59°F).
Ageing potentialDrink from now and can be kept in the cellar for 4 to 7 years.
OriginsThe village of Auxey-Duresses lies on the threshold of a valley that runs from the Côte de Beaune into the Hautes-Côtes de Beaune on the way to La Rochepot, with its emblematic glazed-tile castle, and the Morvan region.
Nestling back from the two flagship communes of Volnay and Meursault, the vineyard covers just 170 hectares, 130 of which are given over to red wines.
Around 500,000 bottles are produced each year from this little-known Côte de Beaune appellation, whose specific terroirs offer some of the best value for money in Burgundy!
The vineyards are planted on very stony, marl-limestone soils, facing east and south-east on steep slopes at an average altitude of 250 metres.
Vinification and maturingThe grapes were completely destemmed but not crushed, and gravity-fed into the vats. Maceration lasted a total of 24 days, including one week at a cool temperature (12°C/53°F). Fermentation took place using only indigenous yeasts. The cap was punched down infrequently. Aged on the lees for 16 months without racking, using 40% new oak barrels.
