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.
- Red ruby dress, 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.
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.
The grapes are sorted out in the parcels and at their arrival at the winery. After being destemmed, the berries are housed in a thermo-regular tank. Then, begins a cold maceration at 8°-10°C for 4 to 5 days.
After this time, with the addition of selected yeasts, the fermentation starts – pumping over and punching down twice a day for 15 days. Devatting, the young wine is placed in stainless steel tank for 50% of the blend and in barrel for the other 50% during 6 months.