Beaune is the winegrowing capital of the region and has played an important role in Burgundian history.
Profits from the annual “Hospices de Beaune” wine auction continue to provide support to hospice residents.
The vineyards of Beaune are unique in that out of approximately 400 ha of vines under production, over 300 ha are classified as Premier Cru.
“Les Pertuisots” is located in the southern part of the appellation just near the famous “Clos des Mouches”. In Old French, pertuisot was a Burgundian diminutive form of pertuis meaning “a hole, an opening, a hollow”.
The grapes were handpicked and collected in 20-kg perforated crates. The grapes were sorted a first time in the vineyard and a second time when they arrived at the winery.
The whole bunches of grapes were gently pressed for 2½ hours. The temperature of the must was brought down to 12°C. (53°F.) and then was immediately transferred to barrels with no settling to preserve a maximum of lees. Long fermentation using indigenous yeasts for added complexity and freshness.
Aged for 14 months with no racking or stirring to bring out all of this wine's minerality. A proportion of 25% new French oak barrels, toasted at low temperatures for a long time to impart a subtle, delicate touch of oak were used. The wine was bentonite fined and very gently filtered before being bottled using gravity.
Drink on its own, as an aperitif, or with elaborate cold starters, a creamed poultry, a veal blanquette or a nice river fish.
Can be kept in the cellars for 6 to 8 years, in good storage conditions.
Drink ideally at a temperature of 12 to 14 °C. (53-57°F.)