Hautes Côtes de Beaune Rouge
Created officially in 1961, the appellation extends over the Côte-d'Or and Saône-et-Loire, covering 16 communes in the Hautes Côtes and the heights of 13 communes in the Côte de Beaune.
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
A floral nose with slightly peppery notes of small black fruit (blackcurrants, blackberries). A mouth redolent of fruit, silky and generous.
This Hautes-Côtes de Beaune goes well with many different types of meat dishes, such as leg of lamb with rosemary, beef tournedos, veal blanquette.