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Bourgogne Passetoutgrain

The Vineyard

Grapes for Le Bourgogne Passetoutgrain are grown on two plots,"Les Mailles" in the commune of Magny-lès-Villers and "Sous le Mont" in the commune of Villers-la-Faye.

Area

0,44 ha

Altitude

230 m

Exposition

South facing

Soil

Dark brown, silty clay and profound soil

Grape variety

Pinot Noir, average age 45 years, Guyot trained // Gamay, average age 45 years, Cordon Royat trained

Density

10 000 vines / hectare on low trellising

Cultural method

Minimal chemical intervention

The Cellar

Hand-picked at optimum ripeness, the grapes are then sorted, 100% destemmed and put into vats. The fermentation, in contact with the skins, lasts between 15 and 20 days. After racking, pressing and settling, the wine undergoes malolactic fermentation before being aged between 14 and 18 months in tank. The wine is then racked before being bottled, unfiltered.

Elevage

100% in enamel tank generally

Production

Average 3 500 bottles per annum

Format

75cl bottles.

The Tasting

Color

Intense ruby

Aromatic

Charming nose, great intensity with fresh red fruits note

Palate

Gourmand and light-weight body in the palate with a lot of freshness.

The Service

Service temperature

15-16°C

Aeration

Open 5-10 minutes before tasting. Ideally served in Burgundy glasses.

Potential Guard

5 to 6 years

Food and wine pairing

Delicious alongside the absolute burgundian starter "jambon persillé" or all sorts of meat pies. Can be also associated with the "Abbaye de Citeaux" cheese or equivalent, and with fresh red fruits desserts.