Pernand-Vergelesses
Grape variety:
Pinot Noir 100%
Floors:
Clay and marl from the Upper Bathonian.
Vinification / Aging:
Manual harvest. Sorted and destemmed.
Alcoholic fermentation in open vats for approximately 15 days with 2 punching downs per day at the beginning.
Aging in oak barrels (10% new barrels) for 13 months.
Alcohol: 13°
Tasting:
Color: Deep ruby. Nose: Aromas of red fruits (strawberry, raspberry). Mouth: Powerful and harmonious.
Food/wine pairings:
Roast veal, leg of lamb, game birds, cooked cheeses.
Serving temperature: 15°
