East facing, fairly clay-rich red earth, numerous small stones created by the weathering of the rock. Fairly sunny and early-ripening terroir. Young 20-year-old vines.
WINEMAKING & GROWING
Harvesting by hand into crates, careful sorting on a vibrating table, traditional vinification (cap punching and pumping over) with indigenous yeasts, a small proportion of the harvest (15%) is kept in whole bunches, rather long maceration (more than 15 days), temperature control at the end of alcoholic fermentation to ensure a good polymerisation of the tannins, gravity-fed transfer in the cool vaulted cellar, ageing in oak barrels for 10-12 months, 25% new barrels, blending in stainless steel vats after racking where the wine is pumped using air, and lastly bottling without filtration.
Vines planted at a density of 10,000 vines per hectare, Guyot Simple pruning, sustainable growing, carefully planned vineyard work and controlled yields.
An elegant and fine wine revealing both delicate floral and very ripe aromas, a warm wine that is already drinking nicely today. Suggested food pairing: salted rack of lamb.
Varietal: Pinot Noir
Appellation: Beaune 1er Cru Les Cent Vignes