Bourgogne Pinot Noir
- Surface area1 hectare
- VarietyPinot Noir
- Year of planting 1967–2019, in Chorey-lès-Beaune
- Expositioneast
- Altitude225 metres
- Terroirsreddish-brown, clay-limestone soils
- 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 10% new barrels
Tasting
- ROBEgarnet
- Nosearomas typical of the grape variety; a bouquet of small red and black fruits such as cherry, raspberry, and wild berries
- PALATEFull-bodied and generous, crunchy and gourmet, with silky tannins and a velvety character, allowing it to be drunk young
Service
- LAYING DOWNto be enjoyed in its youth
- SERVING TEMPERATURE14–16°C
- FOOD AND WINE PAIRINGSpairs well with a cheese or charcuterie board, grilled or roasted red meat, marinated meat, or melted cheese
