VARIETAL100% Pinot Noir.
TASTING NOTESColour: elegant ruby-purple.
Nose: a fine, subtle bouquet with aromas of small black fruits.
Palate: the mouth is supple, round, with mellow tannins and a lovely freshness.
FOOD AND WINE PAIRINGEnjoy this wine just as an aperitif or paired with a plate of cured meats, with Bonito Tataki, Italian-style pasta, stuffed puff pastry, meat pies, a « coq au vin », beef stew, or a French Camembert cheese.
SERVING SUGGESTIONSServe at a temperature of 15 °C. (59°F).
AGEING POTENTIALThis wine can be opened now or can be kept in the cellar for the next 3 years.
ORIGINThe appellation area covers 384 communes in the departments of Yonne, Côte d'Or, Saône et Loire and Rhône.
From the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, via the Côte d'Or and Côte Chalonnaise, Burgundy wines come from a wide variety of terroirs. In the north, the wines are lively and fragrant, while in the south they are more structured.
The terroirs of origin are varied, with chalky or Kimmeridgian hillsides in the north, marly limestone in the Côte d'Or and granitic soils in the Saône et Loire.
VINIFICATION AND MATURINGThe harvest is sorted. The fruit is destemmed, crushed and cold-macerated (10-12°C) for 5 days to ensure optimum extraction of glycerol and aromatic compounds. The temperature is then allowed to rise. Alcoholic fermentation is triggered by the action of selected yeasts. Pigeage and remontage are carried out twice a day for 10-12 days. Decanting, blending of free-run juice and press juice, decanting for 48 hours to eliminate the coarse lees and ageing of the wines in stainless steel vats (80%) and in wood (20%) for 6-8 months on fine lees for optimum maturation.
