Varietal100% Pinot Noir.
Tasting notesColour: dark ruby with garnet highlights.
Bouquet: fruity (blackcurrant, blueberry, raspberry), with spicy and violet notes and well-balanced oak.
Palate: full-bodied and well-structured, with silky tannins, fruity and finely woody flavours and a long finish.
Food and wine pairingIt goes well with strong-flavoured meats such as roast veal, braised veal or veal in sauce, leg of lamb, game birds and grilled pork. Roast beef will also succumb to its character. On the cheese platter: Mont d'Or, Vacherin, Tomme de Savoie, Reblochon, Cîteaux.
Serving suggestionsServe ideally at a temperature of between 15 and 16°C.
Ageing potentialAlready ready to drink, it can be kept for 3 to 5 years, or even longer in good storage conditions.
OriginsThe village of Pernand-Vergelesses, in the north of the Côte de Beaune, nestles against the western face of the Corton mountain. This communal appellation has the privilege of being home to part of the two Grands Crus Corton and Corton-Charlemagne, shared with the neighbouring communes of Aloxe-Corton and Ladoix-Serrigny.
The Pernand-Vergelsses AOC produces almost as much white wine as red wine and has 8 climats classified as Premier Cru. Surface area of the Pernand-Vergelesses appellation: 82 ha in red; 53 ha in white.
The soil of the Pernand-Vergelesses appellation is stony, chalky and marly in the upper part of the appellation, while the lower part is more clayey with residues of flinty limestone. The vineyards face south and east, with a few plots facing north-east, at an altitude of 250 to 300 metres.
Vinification and maturingHand-picked, the grapes undergo cold pre-fermentation maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. This is followed by alcoholic fermentation with selected yeasts, punching down of the cap and daily pumping over. The wine is aged 100% in oak barrels, with around 25% new barrels, for around 14 months.
