The only variety of Burgundy red wines: the delicate Pinot Noir.
Terroir
This climat, well exposed towards the east, is situated along the road going from Beaune towards Pernand. The slope is gentle and erosion is limited by limestone banks. The soil takes on a red colour due to the ferruginous clay present in the ground.
Origine du nom
The name Pernand possibly stems from the Gallic nanto, “stream, valley”, preceded either by the Latin base petra, “stone”, or the Gallic petru, “four”. Pernand can then be either the village of the four valleys, or at a distance of four “bornes” (6 km) from Beaune.
Vinification
We aim to obtain fruity wines, rich in blended tannins, signature of well ripened grapes. We bring in the grapes in small crates for careful sorting in the winery. The fermentation lasts 15 days with pigeages, punching down of the cap, allowing the wine to soak up the richness and the colour from the grape-skins before pressing.. Racking by the means of a bellow eliminates the need for a pump. All these precautions limit handling of the wine, thus preserving all the richness. Ageing takes place in barrels of which 20 % are new during 15 months.
Notes de dégustation
The reds are charming and smooth. Their aromas are fresh (black and red currant) subsequently developing notes of undergrowth. The minerality, signature of the Pernand appellation, is well present.
Accords mets & vins
The Pernand can be served after 3 years. At 15°C. It goes well with the veal prepared in different ways: a crispy calf sweetbread, a suckling veal chop roasted or a haunch of tender veal, stuffed with truffles. I also suits with a piece of Charolaise beef or a roasted poultry.
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