Pinot Noir

Bourgogne
En Terres de Noirs

Deep cherry red with ruby highlights, the nose opens with red and black fruit: cherry, raspberry, blackberry, with hints of pomegranate and flower petals.

Know-how

Grape variety : 100% Pinot Noir
Terroir : Clay-limestone, clayey loams, colluvium, surface pebbles
Vines: On hillsides in the lower foothills, south-east exposure
All parcels are located along the Grands Crus touristic route.
Viticulture : Cordon de royat & Guyot pruning style, mechanical soils labour, sustainable practices
Harvest: Manual in full baskets, sorted in the vineyard & also on sorting table at the winery
Winemaking: 70% de-stemming (depending on the vintage), i.e. 30% stems in vats.
Transfer to concrete vats (without sulfiting), followed by crushing.
Cold pre-fermentary maceration at 10-12°C with 2 pump-overs/day (2-4 days).
Alcoholic fermentation with indigenous yeasts in open vats for the freshness.
Pumpings over daily, with rare pipeages for greater finesse.
Vatting lasts between 15 and 20 days.
Slow malolactic fermentation in oak barrels.
Aging on lees : 1 year ( with 50% in French oak barrels from 1,2 or 3 wines).
Gravity racking from the barrels with light filtration Kieselguhr before bottling

Télécharger la fiche technique (pdf)

Tasting notes

Deep cherry red with ruby highlights, the nose opens with red and black fruit: cherry, raspberry, blackberry, with hints of pomegranate and flower petals. Structured and delicate, thanks to its fine tannins, it is supple and round on the palate. The intense, unctuous fruitiness is a continuation of the nose: with a light and fresh finish.

Ageing potential: Between 2 to 5 years

Food pairings

Serve at 14-15°C. It is a wine designed for pleasure.
Perfect as an aperitif with cold meats and cheeses, from parsley ham to Chaource, as well as for barbecues and grilled meats. For a convivial meal, it's an ideal accompaniment to roast beef, grilled poultry served with a variety of vegetables, cooked pies, or ‘blanquette’ of veal and sauce dishes. It also goes well with light, soft cheeses.

Dare to serve it with a fresh raspberry dessert!

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