Chalky-clay soils (clay is predominant)
Winemaking and Aging
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 on the skins owed 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 2008 has a beautiful ruby colour with purple tints. The nose develops little black fruits aromas (blackberry,blueberry) and sweet spicy notes of cinnamon and nutmeg. In the mouth, this wine is fresh and powerful. Tannins are smelt. The wine develops notes of dark fruits (blackberries, blackcurrant) and of spices.
Food and wine pairings
It will perfectly match with beef coast, beef steak, duck cutlet with honey, as well as goat fresh cheese
Service and cellaring
It can be served from now at 13-14° C or kept in cellar between 5 to 8 years. This wine has an important potential.