100% Pinot Noir.
Colour: deep ruby.
Nose: aromas of small, ripe red and black berries with a hint of game.
Palate: Very good concentration on the palate, with a generous structure, velvety texture and fruity flavours: a rich wine with silky tannins.
To serve with quail ribs, roasted chicken on a spit, veal or pork. It also marries very well with poached eggs in red wine sauce, one of the famous Burgundy dishes.
Serving temperature: 15 to 16°C / 60°F.
This wine can be easily kept for 8 to 10 years.
The Savigny-lès-Beaune appellation surrounds the commune of the same name, situated north of the Côte de Beaune and extending from the Côte de Nuits, nestled between Beaune, Pernand-Vergelesses, and the Montagne de Corton. Covering 383 hectares, it includes 144 hectares classified as Premier Cru, with 85% of its vineyards dedicated to red wines.
The vineyards form a V-shape, divided by the Rhoin’s alluvial cone. This unique geography creates a range of terroirs, from gravelly, iron-rich soils on the Pernand-Vergelesses side to reddish-brown, clay-limestone soils on the slopes, and sandier soils on the opposite side. This diversity contributes to the appellation’s hallmark: fruity, supple wines.
All the grapes were hand-picked and sorted first in the vineyard and then on the sorting table when they arrived at the winery. All the grapes were destemmed. Vinification began in wooden vats for 20 days, with punching down of the cap twice a day. The free-run and press juices are then blended. The wine is then placed in oak barrels (30% of new oak) for 10 months of ageing.
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