Red Auxey-Duresses wines are made from Pinot Noir grapes.
- 10,000 plants/hectare.
- Pruning: Guyot or Cordon de Royat.
- Harvested by hand.
- Yield: 45 hl/hectare in a standard year.
Drink 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.
Serve ideally at around 14-15°C. (57-59°F.).
Drink now or keep in the cellars for 5 years even more, in good conditions.
On the outskirts of Meursault and Monthélie, in the Burgundian Côte de Beaune, Auxey-Duresses covers 170 hectares of which 40 hectares are for white wine.
This vineyard is behind Volnay and Meursault on the route the “Knights” would take in the Middle Age to get from Beaune to Autun and pick up the path to the Santiago de Compostela pilgrimage.
- Very pebbly soil, marly-chalk.
- Steep hillsides.
- East and south facing.
- Altitude: about 250 m.
The grapes are harvested by hand and sorted manually on arrival at the winery. All the grapes were de-stemmed. Cold maceration follows for 4 days at 8° to 10°C. (46-50°F). Then, 15 days of alcoholic fermentation with regular punching down and pumping over (twice a day). Selected yeast used.
Ageing in 100 % Burgundian oak barrels (French oak only) of 228 litres with 25% of news one. After 12 months of maturing process, the wine is racked and delicately filtrated for bottling. No fining.