Vinification
The grapes hold 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
The village of Pommard is situated between Volnay to
the South and Beaune to the North. Pommard is on a
slope, between 240 and 380 metres, facing east or south-
east. Pommard can only be red. There is no grand cru
wines.