Pinot Noir Référence
Created in 1937, this AOC extends over 299 communes of the Burgundy wine-growing communes in Yonne, Côte d'Or and Saône-et-Loire.
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 large-capacity oak barrels (600 litres), called "demi-muids", 10% of which are lightly-heated new barrels.
Commentaries by our oenologist
"An intense bright red colour. Its precise, pure nose reveals aromas of small fruits such as cherry. Elegant and fresh in the mouth. Its red fruit notes harmonise perfectly with its luscious, smooth tannins. Serve between 11 and 12°C."
It goes well with poultry, stews and hard cheeses.