Bourgogne Passetoutgrain

BGE_Passetoutgrain_JBNM

Bourgogne Passetoutgrain

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Location
We select plots located in the Côte d'Or and north of Saône-et-Loire to produce this wine which is a blend of 2 grape varieties: pinot noir and gamay.
Soil On a clay-limestone soil for Pinot Noir and siliceous and granitic soils for Gamay, the vineyards are oriented from South to East, capturing maximum sunlight.
Grape variety A blend of Pinot Noir and Gamay during vinification (minimum 1/3 Pinot Noir).
Vinification Vinification in open thermoregulated tanks at 28/30 °C with punching down then aging in tanks for 8 to 9 months.
Robe Intense dress of a beautiful bright ruby.
Nose At first, on the nose, primary mineral aromas that evolve towards aromas in the animal register such as ``meat juice`` and game notes.
Palate The palate is crunchy on the fruit with a hint of licorice, a smooth finish.
Serve with Classic pairing: Duck with orange. Unusual pairing: Goat cheese and fig toasts.
Serve at Service temperature: between 14-15°C.
Cellaring potential To be enjoyed in its youth or within 3 years to preserve the pleasure of the fruit.