Grape variety : Pinot noir
Planting dates : 1974, 1989
Planting density : 4000 vinestocks per acre
Soil : clay and limestone
Orientation : south-west
Altitude : 221 metres (720 feet)
Average yield : 240 cases per acre
Annual production : 20000 bottles (1650 cases)
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WInemaking
Manual harvest • Crushing • 100% destemmed
Cold macaration for 3 days • Open fermentor
Pumping over and punching of the cap 1 to 3 times a day • 8 to 10 days vatting
Temperatures control
Aging
12 months in oak barrels • No new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
Bright, red wine of an average cherry red hue. The nose reminds one of "Pinot". This Burgundy red wine from the Côte Chalonnaise region lets aromas of red fruits escape. It has an unexpected fringe of plum and a strictly spicy terroir scent of bay leaf. On the palate, one has the taste of red fruits as well as acidity and ripe tannins making this wine simple yet balanced in structure. A true Burgundy wine !
Suggest food dishes
Limousin veal blanquette.
Ideally enjoyed at 13°C
Awards & prizes
Burgondia d'or • 2003, 2002, 2001, 2000, 1999, 1998, 1997
Concours Général Agricole de Paris • Gold medal 1990, 1987 - Silver medal 2000, 1991 - Bronze medal 1989
UAV local contest • Gold medal 2002 - Silver medal 2000 - Bronze medal 2004
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