Temperature to keep in cellar: 13-14° C and can be kept from 3 to 5 years.
Grapes are harvested by hand then sorted out and totally destemmed. Maceration is made and alcoholic fermentation lasts from 15 to 18 days in temperatures’ control vats, with punching of the cap. Aging is 100 % made in oak barrels during 12 month. Malolactic fermentation is 100 % realized. Wine is bottled in Traditional Burgundy bottles. The cork is marked with the estate’s name and the vintage. Robert Vernizeau is the winemaker at Domaine des Perdrix for 16 years.
The Bourgogne Pinot Noir Domaine des Perdrix 2009 has a beautiful dark ruby colour with purple tints. The nose develops aromas of black mature fruits (blackcurrant) with some woody notes. In the mouth, the wine is ropy, strong with tastes of mature fruits and notes of liquorice. The tannins are delicate and silky
Bourgogne Pinot Noir 2009 is perfect with white meat in sauce, red grilled meat and chesses.
Rouge