The village of Nuits-Saint-Georges, between Dijon and Beaune, has given its name to this Côte, which extends over some twenty kilometres. The Chevaliers du Tastevin founded their Confrérie in this iconic Côte de Nuits village in 1934, before moving to the Château du Clos de Vougeot after the war.
Vinification & Elevage
The grapes are harvested by hand and placed in small crates to prevent the bunches being compacted. For our red wines, the grapes arriving at the vat room pass over a sorting table and are sorted before being loaded into the vinification vat. We immediately carry out a "cold pre-fermentation" maceration which, by cooling the vat to 10°C, optimises the extraction of the grapes' natural flavours and oxygenates the must. We favour long vatting with daily cap-punching for 8-10 days to facilitate the extraction of the tannins and colours. Lastly, the final maceration lasts 3-5 days, while the must macerates gently at a controlled temperature to develop greater finesse and aromas. This is followed by ageing for 12-14 months in oak barrels, 30% of which are lightly-heated new barrels.
Commentaries by our oenologist
"Our Nuits-Saint-Georges has powerful, noble aromas that blend cherries, blackcurrants, truffles and fur. The harmony between its tannins and its roundness makes this a strong, fleshy wine. Perfect served at 14°C."
"Ideal accompaniment for red meat and game. It also goes well with medium-flavoured Burgundy cheeses such as Citeaux cheese. "