Drink it because
You adore Red Bourgognes.
We appreciate its fine, warm and elegant tannins.
Grapes
Pinot Noir
Viticulture
Guyot pruning, mechanical soils labour, sustainable practices. Manual harvest in full baskets, double sorting: in the vineyard & at the winery on table
Winemaking
Full de-stemming at 100% for intense-colored wines with high fruits taste
Transfer to concrete vats (without sulfiting), followed by crushing.
Cold pre-fermentary maceration at 10-12°C with 2 pump-overs/day (5 days)
Alcoholic fermentation with indigenous yeasts in open vats 1 pigeage and 1 pumping over daily, with limited pigeages for greater finesse.
Vatting lasts between 18 and 20 days.
Slow malolactic fermentation
Aging on lees
> 1 year in concrete vats Gravity withdrawal with light filtration Kieselguhr before bottling
Tastingnote
A purple colour with hints of violet. The fruity nose evokes raspberry, Morello cherry and a hint of blackcurrant, typical of the terroir. There are spicy liquorice notes and a hint of undergrowth. Spontaneous and direct, firm in the first year, this wine quickly charms you with its harmony and balance. On the palate, we find fruity aromas of black berries, with hints of herbs (peony, rose) and vanilla from the wood ageing. We appreciate its fine, warm and elegant tannins.
Potential: 3 to 5 years
Food pairings
It is best served at 14-16°C in a Burgundy glass. A friend of the famous classic ‘boeuf bourguignon’, it is perfect with well-balanced dishes. It pairs well with roast meats: veal fillet, pork, leg of lamb, accompanied by vegetables or gratins. And of course, it will be a faithful companion to the mild-tasting cheeses typical of its region: Brillat-savarin, Epoisse, fresh Soumaintrain and Citeaux.