Pernand Vergelesses Premier Cru "Les Vergelesses"
In a green and peaceful valley, between Côte de Nuits and Côte de Beaune, the Pernand-Vergelesses vineyard nestles at the foot of the Corton hill.
It is the only area producing an equal amount of red and white wines, representing the whole palette of crus, warmly welcoming tourists and wine lovers, who will be enchanted by this wonderful place.
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, the village located at the crossroads, or at a distance of four "bornes" (6 km) from Beaune.
The name Les Vergelesses de Pernand figuratively refers to the parcels' long shapes, stemming from the double diminuative suffix of verge, rod, designating a stick or baton in ancient language, and secondarily an old agrarian measure (equalling a fourth of an acre.)
Red wine vinification : We aim to obtain fruity wines, rich in blended tannins, which is the mark of well ripened grapes. We bring in the grapes in small crates for careful sorting in the winery; a conveyor belt is used for filling the tanks in order to respect the grapes. 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. Ageing takes place in barrels of which 20 % are new. Racking by the means of a bellow eliminates the need for a pump. All these precautions limit handling of the grapes and the wine as much as possible, thus preserving all the richness.
Pernand-Vergelesses : 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.
The reds are charming and smooth. Their aromas are fresh (black and red currant) subsequently developing notes of undergrowth. The Pernand can be served after 3 years. Serve at around 15°C. It goes well with beef tenderloin, veal sauté, lamb shoulder "laquée, duck fricassée façon coq, and, to round off the meal, a selection of delicious cheeses.
* The term "climat" constitutes the Burgundy definition of "Terroir", in other words the specific geological and climatic conditions found on a defined plot of land.