Premier Cru "Aux Perdrix"
Cuvée "Les 8 Ouvrées"


Clayey-limestone ground, with a limestone predominance.

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 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 Verenizeau, a talented winemaker.

Tasting notes

The Nuits-Saint-Georges 1er Cru Aux Perdrix, Cuvée Les 8 Ouvrées 2006 has a beautiful velvet red colour with purple tints, bright and limpid.
The nose is matured and complex, with red berries and mild-spices (cinnamon, nutmeg and white Pepper) aromas.
The mouth is dense and suave ; the tannins are silky and matured.
We feel black fruits (black cherries and blackcurrant) and spiced notes.
Long aftertaste.

Food and wine pairings

It will perfectly pair 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.

Service and cellaring

It can be served at 13-14°C or kept in cellar between 8 to 10 years.