VARIETALPinot Noir is the only grape used for Nuits-Saint-Georges Premier Cru.
- 10,000 plants/hectare.
- Pruning: Cordon de Royat or Guyot
- Harvested by hand.
- Yield: 40 hl/hectare.
- Aged for 14 months in French oak barrels, of which 30% are new casks.
TASTING NOTESIntense ruby colour with purple reflections.
Bouquet of ripe red and black berries (blackcurrant-bilberries, cherries). Spicy (pepper) and delicately woody.
Velvet structure in the mouth, a well-balanced wine, powerful, fruity and spicy, delicately woody, very nice volume: a racy wine;
FOOD AND WINE PAIRINGPowerful and strongly built, its normal partners would be any meat that is at once full-flavoured and virile (roast lamb, rib steak, or breast of fattened duck), Feathered game, similarly, responds to the charm of the wild and animal aromas which the wine develops with age. Sophisticated diners will also serve it with certain fish dishes such as carp in red-wine sauce. Cheeses: soft creamed cheeses.
SERVING SUGGESTIONSServe ideally at 16-17°C. (60-62°F.).
AGEING POTENTIALDrink now or keep in the cellar for the next 5 to 10 years.
ORIGINIn the heart of the vine-growing area of Côte de Nuits between Beaune and Dijon, Nuits-Saint-Georges covers two sections. In the north towards Vosne Romanée and the
The vines cover around
- A soil that mixes marls, limestone, and silt with the stone surfacing near the summit.
- Eastern exposure.
- A soft incline at the base of the hill and more abrupt as you go up.
- Altitude between 240 et 300 m above sea level.
VINIFICATION AND MATURINGThe grapes are harvested by hand and sorted manually on arrival at the winery. All the grapes are de-stemmed. Cold maceration for 6 days at 8° to 10°C. Then, 15 days of alcoholic fermentation with regular punching down (twice a day).
Ageing on French oak barrel (Burgundian size 228 litters) during 14 months. Racking and very delicate filtration before bottling.
