VarietalPinot Noir (king of the great red wines of the north of the region), and Gamay, famous for the fruity qualities it lends to Beaujolais wines.
Tasting notesColour: Sweet cherry colour.
Nose: Fruity, with aromas of peach and ripe apricot.
Palate: Frank and pleasant on the palate, with a hint of blackcurrant sorbet and a slightly mentholated finish.
Food and wine pairingServe with charcuterie, kebabs, oeufs en meurette, stuffed tomatoes, pan-fried salmon, courgette pie, fondue bourguignonne, roast veal, snails, poultry and simple cheeses.
Serving suggestionsIdeally served between 12 and 14°C.
Ageing potentialLight and tasty thanks to the Gamay grape, this wine is best drunk young. The small proportion of Pinot Noir gives it a fine, tannic flavour that will keep well for 2 to 3 years.
OriginsThe Bourgogne Passe-Tout-Grains appellation is awarded only to red and rosé wines. These wines are made from a blend of Pinot Noir and Gamay grapes. Pinot Noir must account for at least a third of the total quantity. A good Passetoutgrain generally contains half of each grape variety, giving a lively, well-structured wine that is best enjoyed in its youthful fruity splendour.
The grapes come from vines grown in a variety of soils, with chalky hillsides (sometimes chalky or Kimmeridgian) in the north, marly chalk in the Côte d'Or and clayey marl with hints of granite in the Saône et Loire.
Area under production: around 250 ha.
Vinification and maturingThe grapes are not destemmed to encourage intracellular fermentation, which produces elegant, light aromas. Vatting lasts 10 to 12 days. Alcoholic fermentation and maceration take place at a controlled temperature in open vats (punching down twice a day). The grapes are then pressed and the juice put into vats for malolactic fermentation. The wine is bottled in the spring to preserve its aromas.
