Ruby red in colour with raspberry highlights. Fruity nose with notes of forest undergrowth and a hint of toast. Soft and
delectable, this is a well-balanced wine with good substance and well-integrated tannins. Lovely fruit and liquorice on the
Go classic with beef bourguignon or steak tartare, or more sophisticated with a dish of quail with grapes. In fact, this
wine's softness opens up endless gastronomic possibilities.
Serving and keeping
Serve at 16°C. Ready to drink or lay down for 2 to 3 years.
The grapes are handpicked in 25-kg crates. They are sorted once they arrive at the winery and are gravity-fed into tanks.
Vinification is carried out according to Burgundian tradition. Maceration and fermentation lasts for 18 to 25 days in
conical oak vats. Controlling temperatures allows us to work on different aspects of the wine. First we bring out the fruit
of the Pinot Noir grape at temperatures of between 10° and 14°C and then increase temperatures to 20° - 30°C to
develop body and tannins. Daily punching of the cap is adapted to each phase of the maceration and extraction
processes. During devatting, careful attention is given to pressing which is done very gently and is guided by tastings to
ensure that we extract only the highest quality tannins. Our vinification method aims above all at preserving the balance,
harmony and expression of these great terroirs.
- MAISON ALBERT BICHOT
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