The Burgundy appellation covers 384 communes in the Yonne, Côte d’Or, Saône-et-Loire and Rhône départements. Beginning in the Chablis and Auxerrois region in the north, stretching south to the Macon area through Côte d’Or and the Côte Chalonnaise, the Burgundy Appellation comes from a great diversity of soils. In the North, the wines are bright and fragrant whilst in the South they take on more structure.
Our red Burgundies are made from a blend of grapes from the Côte Chalonnaise and the Côte de Beaune that provide fruit and roundness, and from the Auxerrois region for freshness.
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.
Red Burgundy wines are made from Pinot Noir grapes.
Red Burgundy is a very pleasant and well-balanced wine that perfectly represents the Pinot Noir grape with its palette of aromas of red berries and its flexible structure still reveals a moderate presence of tannins.
- At least 10,000 plants/hectare.
- Pruning: Guyot.
- Hand or mechanical harvest.
- Yield 60 hl/hectare in a standard vintage.
The Pinot Noir grape variety is a delicate one. we ensure the production so that the full maturity is reached.
Our Burgundy Pinot Noir is delicately wooded thanks to the ageing of 50% of the cuvée under wood for 6 months.
Red ruby, clear and brilliant.
To the nose, the wine offers a basket of small red and black fruits (strawberry, cherry, blackcurrant, and bilberry) and delicate woody notes.
With a nice vinosity and a nice structure, this wine is balanced, fresh, fruity, delicately woody, with refined flavors, all in elegance.
Ideal served as a pre-dinner drink or with a plate of cured meats, Bonito Tataki, Italian pasta, puff pastry pies, pâté in pastry, coq au vin, beef bourguignon, beef and carrot stew and French Camembert cheese.
Serve at around 15°C. (59°F).
This wine can be consumed now or laid down in a cellar for the next 3 years.