Grape variety : Pinot noir
Planting dates : 1972
Planting density : 4000 vinestocks per acre
Soil : clay and limestone
Orientation : south
Altitude : 241 metres (790 feet)
Average yield : 175 cases per acre
Annual production : 2400 bottles (200 cases)
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Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 16 days vatting
Temperatures control
Aging
18 months in oak barrels • 35% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
Strong, cherry red in color. It gives off scents of wildfowl and spices enclosed in the aroma of ripe grapes of great maturity. The palate has the characteristics that define a well-balanced wine that will improve with keeping.
Suggest food dishes
Big game, in winter, and rich cow-milk cheeses, particulary strong ones (Époisses refined in Marc-brandy).
Ideally enjoyed at 13-14°C
Awards & prizes
Burgondia d'or • 1993
Concours Général Agricole de Paris • Gold medal 1992 - Bronze medal 1989, 1986
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