History
Originally rooted on Corton hill in the best terroirs of the Côte de Beaune, Pierre André revolutionised Bourgogne wine with his new ideas, his energy and his innate nose for business. His name, now a brand whose reputation has grown over the generations, brings to mind the most wonderful appellations for lovers of Bourgogne wines.
Grape variety
Pinot Noir
Origin
A link between the Côtes de Nuits and Beaune, the Montagne de Corton marks a change in the landscape. Located on its south-east facing flank, the Aloxe-Corton (pronounced Alosse) vineyard enjoys a perfect location.
Soil
The soil consists of limestone containing marl and clay.
Vinification
Traditional vinification in thermos-regulated stainless steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8 ° C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 ° C. Post fermentation maceration at 25 ° C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 20 to 30% of new oak barrels.
sensory characteristic
Colour
A deep garnet red in colour.
Nose
The nose is intense and elegant with aromas of little red and black fruits (strawberry, raspberry, cherry, blackcurrant and blackberry).
Palate
On the palate, the structure and power don't hide the great fineness that will assert itself with time.
Recommendations
Intense, generous and elegant, this wine enhances grilled red meats or in sauce, or roast poultry as well as mature soft cheeses (Camembert, Pont l'Evêque, Munster ...).
Serving
14-16°C
Cellar potential
Drink within 5 years.