Age of vines 50 years Grape variety Pinot noir Ageing French oak barrels Origin of wood: Allier and Vosges 15%ofnewoak. Wine remained 12 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes Beautiful ruby colour, a red fruits and violet bouquet. In mouth we find a delicate woodiness which brings a fine structure to the wine. Wine pairings Beef filet, veal, poultry... Operating temperature between 16°C and 17°C Aging potential 4 to 5 years
This red wine is produced on the Aubuzes climate in Maranges on the edge of the Santenay vineyard. The name of the place is a local variant of "Aubues" from the Gallic word "albucre" which means a whitish clay soil. Here the soil is rich and clayey, covered with pebbles, gravels and calcareous sands; the exposure is south-west on a slightly sloping hillside. This gives a wine rich in fruity aromas, powerful with an oaky taste that brings structure.