Bourgogne Pinot Noir
North Coast of Beaune
Clay and Limestone
55hl / Ha
Cold maceration during 12 days under protection of carbon dioxide to protect the precursors of aromas and the colors. Fermentation in tank with managed temperature. Vatting time of 12 days, soft and delicate pneumatic pressing. Maturing in oak barrels which were used for the "Grand Cru".
Richly coloured, vermilion with purple tints, brilliant and limpid.
Fruity, scent of small red berries(wild strawberries and currants).
Volume and flesh, very delicate : a basket of red berries
Barbecues and picnics, sea or river fish in red wine sauce and Parma ham.
2 to 5 years.