VARIETAL100% Pinot Noir.
TASTING NOTESColour: attractive dark ruby with garnet highlights.
Bouquet: fruity (blueberry, raspberry and blackcurrant), with spicy and violet notes and well-balanced oak.
Palate: full-bodied and well-structured, with silky tannins, fruity and finely woody flavours and a long finish.
FOOD AND WINE PAIRINGThis wine goes well with strong-flavoured meats such as roast veal, braised veal or veal in sauce, leg of lamb, game birds and grilled pork. Roast beef will also succumb to its character. On the cheese platter: Mont d'Or, Tomme de Savoie, Reblochon, Cîteaux.
SERVING SUGGESTIONSIdeally served at 15-16°C. (59-61°F.).
AGEING POTENTIALReady to drink, it can be kept for 3 to 5 years, or even longer in good storage conditions.
ORIGINSituated in the north of the Côte de Beaune, Pernand-Vergelesses is nestled against the western face of the Corton mountain. This local appellation is home to part of the Corton and Corton-Charlemagne Grands Crus, shared with neighbouring Aloxe-Corton and Ladoix-Serrigny. Pernand-Vergelesses produces almost as much white wine as red (82 ha of red; 53 ha of white) and has 8 Premier Cru climats.
The soil of the Pernand-Vergelesses appellation is stony, chalky and marly in the upper part of the appellation, while the lower part is more clayey with residues of flinty limestone. The vineyards face south and east, with a few plots facing north-east, at an altitude of 250 to 300 metres.
VINIFICATION AND MATURINGHand-picked, the grapes undergo pre-fermentation cold maceration for 4 to 5 days, at a temperature maintained between 10 and 14°C. Then comes the alcoholic fermentation with selected yeasts, punching of the cap and daily pumping over.
The wine is aged 100% in oak barrels, with around 25% new barrels, for around 14 months.
