The winery's winemaking heritage dates back to 1679, with a focus on organic cultivation since 2009. The vineyard spans Santenay, Chassagne-Montrachet, Pommard and Corton, offering exceptional quality and value in Burgundy wines.
Appellation: Santenay Premier Cru
Region: Burgundy
Terroir: High-altitude 1er Cru parcels on the border with Chassagne-Montrachet; 1.15 ha planted in 1973, 1978, 1985 and 2000 on predominantly limestone-clay soils.
Grape variety: Pinot Noir
Winemaking: 100% destemmed; 1 week cold pre-fermentation maceration at 10 °C; ~15 days fermentation; élevage 18 months, 100% barrels (≈20% new).
Tasting Notes: Cardinal colour; fragrant nose with young, smoky oak tones; palate is energetic, sapid and well-structured, finishing savoury/mineral.
Pairings: Ideal with roasted duck breast, herb-crusted lamb, mushroom risotto with Comté, and coq au vin.
The winery's winemaking heritage dates back to 1679, with a focus on organic cultivation since 2009. The vineyard spans Santenay, Chassagne-Montrachet, Pommard and Corton, offering exceptional quality and value in Burgundy wines.
Appellation: Santenay Premier Cru
Region: Burgundy
Terroir: High-altitude 1er Cru parcels on the border with Chassagne-Montrachet; 1.15 ha planted in 1973, 1978, 1985 and 2000 on predominantly limestone-clay soils.
Grape variety: Pinot Noir
Winemaking: 100% destemmed; 1 week cold pre-fermentation maceration at 10 °C; ~15 days fermentation; élevage 18 months, 100% barrels (≈20% new).
Tasting Notes: Cardinal colour; fragrant nose with young, smoky oak tones; palate is energetic, sapid and well-structured, finishing savoury/mineral.
Pairings: Ideal with roasted duck breast, herb-crusted lamb, mushroom risotto with Comté, and coq au vin.
