Premier Cru "Aux Perdrix"

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Clayey-limestone ground, with a limestone predominance

Winemaking and Aging

Grapes are hand-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

Tasting notes

This wine has a wonderful black red robe, dark and intense. The nose is rich, powerful and complex, with toasted aromas of vanilla and liquorice which are evaluating to notes of ripe black fruits Tannins are deep and rich. The palate is structured and fleshy with mineral flavors, spicy and smoky, with at the endtaste, fruity and salty notes.

Food and wine pairings

It will perfectly match the grilled red meat, the meat sauce, the exotic dishes and the fat cheese

Service and cellaring

It can be served now at 13-14° C or kept in cellar more than 10 years.