Pommard 1er Cru
Les Rugiens-Bas
With its mauve tints, the robe is a deep, dark purple-red. Rich and complex bouquet with black fruit aromas of blackcurrant, raw cocoa and peppery notes.
Volnay
Les Galipes
This pretty, bright ruby colour has light garnet highlights. On the nose, its femininity is matched by great aromatic intensity, with notes of red and black berries (raspberry, redcurrant, blackberry) and violet.
Know-how
Grape variety : 100% Pinot Noir
Surface: 63 ares
Terroir : Limestone oolitic soil, red marls, rich and deep soils
Vines: At the bottom of hillsides, alt. 250m, south-east exposure, 50 years old
Viticulture : Guyot pruning style, mechanical soils labour, reasoned practices
Harvest: Manual in full baskets, sorted in the vineyard & also on sorting table at the winery
Winemaking: 50% de-stemming Transfer to concrete vats (without sulfiting), followed by crushing.
Cold pre-fermentary maceration at 10-12°C with 2 pump-overs/day (3-6 days).
Alcoholic fermentation with indigenous yeasts in open vats 1 pigeage and 1 pumping over daily, with limited pipeages for greater finesse.
Vatting lasts between 20 and 25 days before transfer to barrels.
Malolactic fermentation in barrels.
Aging on lees : > 1 year in French oak light toast barrels (20% new barrels from Chassin).
Gravity racking from the barrels with light filtration Kieselguhr before bottling
Tasting notes
This pretty, bright ruby colour has light garnet highlights. On the nose, its femininity is matched by great aromatic intensity, with notes of red and black berries (raspberry, redcurrant, blackberry) and violets. As it matures, it reveals hints of sweet spices and cooked fruit. The attack is fresh, the fruit is crunchy, the bouquet is confirmed! The palate is round, smooth and light, with a velvety finish. Delicately complex with finesse.
Ageing potential: between 4 and 8 years in the cellar.
Food pairings
Serve at 15-16°C in a Burgundy glass.
A gastronomic wine, it is the perfect accompaniment to dishes that have been patiently roasted, lacquered or caramelised: elegant poultry with fruit, or meat slowly candied with apricots and dried fruit. Its aromatic intensity makes it a perfect match for mild, mature cheeses (Citeaux, Brillât-savarin, Mont d'or).
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