Located on the hill of the Corton Grand Crus at an altitude of 273 meters in an old stone quarry, the 'Perrières' parcel of vines has a perfect south-easterly exposition. There are brown and red clay soils which produce a delicious and intense wine.
100% Pinot Noir
The grapes after a light crushing and destemming are put whole in stainless steel tanks. A small part of the whole harvest can be incorporated depending on the state of the raw material. After a cold maceration of a few days, the active phase of fermentation takes place with temperature control. During this period, the wine is pumped over and/or punched down. After pneumatic pressing the wines are put into barrels where the maturing process takes place. From 12 to 15 months for this wine, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. Some modifications on the overall technique can be made depending on the vintage.
The Corton-Perrières Grand Cru shows a deep ruby hue. It seduces us with notes of cherry, undergrowth and cloves. These aromas gives complexity to the wine that is matched with a soft and ample mouthfeel and silky tannins. Nicely lingering in the finish with licorice and toasty notes.
Solid and opulent, Corton is a Bourgogne’s iconic - highly complex, impressively mouth-filling in a way that is at once sensual and structured. For this reason, strong soft-centred cheeses and blue cheeses are needed to tame it. But, without question, its closest companions are highlyflavoured meats that match its powerful flavours and intense aromas. Indeed this wine is sublime with roast or grilled beef, or any and all game (furred or feathered) roasted, braised or - naturally - in sauce.
14 to 16°C.