Vinification
The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during
4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18
months.
Food Matching
Roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.
Region Notes
Beaune vineyards are the most extensive of the Côte de Beaune, between Savigny to the North, and
Pommard to the South. There are no Grands Crus vineyards in this commune, but 36 Premiers Crus.