A premier cru wine from the village of Auxey-Duresses.
Terroir, production method and maturation: The grapes used for the wine are harvested by hand from the 1er Cru plots, which cover 0.6 hectares. The vines were planted in 1953 and 1968. The stems of the grapes are removed and the crushed grapes are macerated in the cold for 10 days before fermentation. The wine ferments spontaneously in steel tanks, after which the wine matures in oak barrels for about 12 months. A maximum of 30% of the barrels are new. The wine is not clarified or filtered.
Use: With charred trout and savoy cabbage.
Description: The open aroma has cranberries, dried leaves and a bit of leather. The medium-bodied taste is open in its fruitiness and the tannins are silky. A little spiciness in the long aftertaste.