
Vineyard: Limestone, clay and marls with varying proportions according to each parcel .
Vinification: Manual harvest, in small cases of 13 kg. Careful manual sorting of each grape. The pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles. It matured 9 to 10 months in French oak, with up to 15% new oak, depending on the vintage, and for 3 to 4 months in stainless steel vats. The cellars of the Bastions of the ancient Château de Beaune offer natural ambientconditions that are perfectly adapted to ageing the Premiers Crus.
Tasting Notes: Pale gold/ gold colour with green shades. The nose is made of white flesh fruit, candied citrus aromas with a hint of brioche and ginger bread. The mouth associates richness, subtle oak, taste of dried fruit. Pleasantly rich wine.
Paired with: Fine cooked meats, meat pies, warm pâté, snails.
Served at: 12°C to 14°C
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