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.
Dark brown, silty clay and profound soil
Pinot Noir, average age 45 years, Guyot trained // Gamay, average age 45 years, Cordon Royat trained
10 000 vines / hectare on low trellising
Minimal chemical intervention
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.
100% in enamel tank generally
Average 3 500 bottles per annum
Charming nose, great intensity with fresh red fruits note
Gourmand and light-weight body in the palate with a lot of freshness.
Open 5-10 minutes before tasting. Ideally served in Burgundy glasses.
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.