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Hautes Côtes de Nuits Rouge

Hautes Côtes de Nuits Rouge

Terroir

"This regional appellation was created in 1961. In the Côte-d'Or it extends over 20 communes, and wines must be inspected and approved before the appellation can be awarded. It overlooks the Côte de Gevrey-Chambertin to the Bois de Corton. Our grapes come from high-trained vines in the commune of Villars la Faye."

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 months in oak barrels, 10% of which are lightly-heated new barrels.

Commentaries by our oenologist

Just the right amount of body, and pleasant tannins once matured.

Food pairing

This wine goes perfectly with sweet/savoury dishes. It is the ideal accompaniment for duck fillet with honey or rabbit with prunes.

creation vinium