Varietal100% Pinot Noir.
Tasting notesVisual: Crimson ruby red color.
Nose: Fine and subtle, with nice aromas of small red and black fruits.
Palate: The mouth is supple, round, with soft tannins and a nice freshness.
Food and wine pairingEnjoy it with a fine plate of charcuterie, pâté en croûte, Italian-style pasta, coq au vin, boeuf bourguignon, beef with carrots or camembert.
Serving suggestionsIdeally served at 18°C/64°F.
Ageing potentialThis wine can be appreciated from now or can be kept in the cellar for the next two years.
OriginsThe Bourgogne rouge appellation covers around 2,000 hectares spread over the entire Burgundy wine-growing region, covering 384 communes. From the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, via the Côte d'Or and Côte Chalonnaise, Burgundy wines come from a wide variety of terroirs.
For our red Burgundy, the Pinot Noir grapes come mainly from selected vineyards in the south of Burgundy, in the Côte Chalonnaise and Côte de Beaune and, to a lesser extent, in the Côte de Nuits.
It is at this stage, during the selection of terroirs and partner winemakers, that our winemaker plays a very important role, to enable the Pinot Noir to express itself perfectly while respecting the know-how and tradition of quality, elegance and prestige of the House.
Vinification and maturingThe grapes are destemmed and then placed in temperature-controlled stainless steel vats for fermentation (18 to 25 days). The pigments, tannins and aromas are gently extracted by regular punching down and pumping over. The free-run juice is blended with the press juice. The wine is then matured for 6 months, mainly in stainless steel vats, but some of it is aged in oak barrels (30% new oak) to round out the tannins and add complexity to the wine.
