The vines for this esteemed appellation are located in the commune of Gevrey along the “Route des Grands Crus”, which extends from Gevrey-Chambertin to Morey-Saint-Denis passing through the Lavaux and Morey valleys.
SoilThe soil is calcareous clay with limestone being predominant. A high proportion of gravelly scree on the surface lends the soil good drainage, which, among other things, favours the ripening of the grapes.
Grape variety100 % Pinot Noir.
VinificationTraditional Burgundian vinification in open vats with long maceration and punching of the cap. Aged in oak barrels (50 to 60% new oak) for 14 to 18 months to lend harmony to the wine and ensure optimal maturity.
RobeDeep ruby red in colour with black cherry coloured tinges.
NoseRed berry base aromas (raspberry, redcurrant) with floral nuances (violet, rose). After a few years in the cellar, these primary aromas take on spicier, more animal notes.
PalatePower, opulence and elegance all come together to give this Grand Cru its voluptuous structure.
Serve withThis wine’s complexity is taken to new heights when paired with dishes such as slow-roasted leg of lamb, foie gras-stuffed capon, or veal medallions with porcini mushrooms. For dessert, a chocolate concorde or a raspberry charlotte would be ideal. After close to 10 years in the cellar, try pairing it with scrambled eggs with white truffles on a slice of rustic sourdough bread.