It can be served at 13-14° C or kept in cellar between 8 to 10 years.
Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over. Fermentation lasts between 15 and 20 days then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months. Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
The Nuits Saint Georges 1er cru Aux Perdrix 2008 has a beautiful dark red colour with purple tints. The nose is intense with little dark fruits aromas (strawberry, raspberry). This wine is full-bodied ; tannins are delicate, silky and mature. The mouth develops mineral and fruity notes. Superb wine.
It will perfectly go with meats in sauce like boeuf bourguignon or coq au vin, red meat like prime cut of beef, leg of lamb, as well as strong cheese.
Rouge
Nuits-Saint-Georges