Aloxe-Corton
- Surface area0.80 hectare
- VarietyPinot Noir
- Year of planting 1977
- Expositionsouth/south-west
- Altitude225 metres
- Terroirsreddish-brown soil, dotted with limestone flint debris and rich in chert
- Harvest manual
- VinificationsPre-fermentation cold maceration. About twenty days of vatting, with light punching down and pumping over. Wild yeast.
- Maturation 12 months in barrels, then 3 to 4 months in tanks. About 15–20% new barrels, depending on the year
Tasting
- ROBEdark ruby
- NoseFine and delicate aromas of small red berries, along with pepper, nutmeg and other spices. Evolving towards candied fruit aromas after a few years in the cellar
- PALATEa characterful wine, with power and substance on the palate. Typical of its terroir, asserting itself through its robust and perfectly convincing structure. Intense and generous – a wine that exudes finesse and elegance
Service
- LAYING DOWN4–10 years
- SERVING TEMPERATURE14–16°C
- FOOD AND WINE PAIRINGSbest with red meat, grilled or in a sauce, and roasted or even glazed poultry. And cheese, of course: soft and rind-washed, such as Epoisses, L’Ami du Chambertin, and many others
