VARIETALPinot Noir and Gamay.
FOOD AND WINE PAIRINGServe with stuffed tomatoes, pan fried salmon, a zucchini tart, a Bourguignonne (beef) fondue, roasted veal, snails or poultry.
SERVING SUGGESTIONSServe ideally between 15° and 17°C. (59-62°F.).
AGEING POTENTIALORIGINThe Bourgogne Passe-Tout-Grains appellation is attributed only to red and rosé wines. These wines are made by combining Pinot Noir and Gamay grapes. Pinot Noir grapes must make up at least one third of the total amount. A good Passetoutgrain generally contains half of each grape variety, producing a lively wine that goes down smoothly, to be consumed preferably in the fruity brilliance of its youth.
Grapes come from vines cultivated on varied soils with calcareous hills that are sometimes chalky or Kimmeridgian in the North, marly chalk on the Côte d’Or and clay marl with hints of granite in Saône et Loire.
