A beautiful, deep, intense ruby colour. Notes of red cherries, black fruit with a pleasant hint of vanilla and lots of complexity. Supple, with silky tannins and the berry aromas typical of Pinot Noir, such as blackcurrant.
This Premier Cru goes perfectly with dishes cooked in a wine sauce, such as marinated red meat or chicken with morel mushrooms. It is also perfect with strong cheeses.
Serve ideally at a temperature of between 15 and 17°C.
This great wine will keep for 5 to 8 years in good conditions.
100% Pinot Noir.
Hand-picked, the grapes are sorted in the vineyard and then again in the winery on a table. The grapes are then 100% de-stemmed but not crushed, so they are placed whole in wooden vats by gravity. Maceration lasts around 3 weeks, with regular punching down of the cap. No oenological products (such as yeasts, enzymes or tannins) are added to avoid altering this precious terroir. The wine is aged for 16 months in barrels without racking (30% new barrels).
Located in the heart of a prestigious vineyard, Beaune, the capital of Burgundy wines, is one of the largest appellations with 450 hectares and 41 climats, including 322 hectares of Premiers Crus, with an average annual production of 13,170 hectolitres. Its varied terroirs – limestone soils, red gravel, marl, clay or sand – lie on steep south and south-east facing slopes between 190 and 380 metres above sea level. Beaune owes its name to the Gallic god Belenus and was long known as ‘the queen of wines’. The Belissand climate, linked to the goddess Bélisama, is known for its springs that gush forth in spring.
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