A Grand Cru from a top producer that ages for decades.
Terroir, production method and maturation: The grapes are collected by hand from the rich limestone soil. The average age of the vines is over 30 years. 70% of the grapes come from Pernand-Vergelesses and 30% from Aloxe-Corton. The wine ferments spontaneously in 350-liter oak barrels, where it also matures for 16 months. 25% of the barrels are new. The wine is bottled without clarification and filtering.
Use: With whole fish roasted in a salt crust and polenta.
Description: A rich aroma that opens up little by little in the glass. A full-bodied taste that is still dominated by plenty of acidity, but the intensity promises the wine a very multidimensional and long life.