The geological origins and the physical and chemical make-up of the Burgundy soils are very diverse. Despite the variations, Burgundy retains a certain geological unity from north to south: sedimentary soils composed of clay, marl and limestone on a substrate of granite, lava, gneiss and a variety of schists. The Pinot Noir is known under this name since 1375 and is the pride of the region. It is him, with his fragility and uniqueness, that makes for the richness and notoriety of Burgundy. The climate here is continental, with cold winters, hot summers and a short, rainy autumn season.
Cold maceration prior to fermenting, then vinification in temperature controlled stainless steel vats. After 15 days maceration, 30% of the cuvée is aged in barrels.
COLOUR: Deep, garnet colour.
NOSE: An appealing nose, with fresh, expressive flavours of morello cherries.
MOUTH: Supple on the attack, good concentration. Rich, savoury flavours leading to a fresh, slightly firm finish..
FOOD PAIRING: Delicious served with aubergine fritters, veal escalope á la milanaise, or a semi-hard cheese such as Saint Nectaire.
SERVING CONDITION: 16°