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Côte de Beaune

Pommard 2021

Pinot noir 75 cl

The Pommard appellation is located between Beaune and Volnay. The vineyard produces exclusively red wines from the emblematic Pinot Noir.

Tasting : Our Pommard, with its intense ruby colour, presents aromas of candied red fruits on the nose. On the palate, its structured aromatic richness blends with notes of small black fruits and provides a powerful finish.
Wine & Food Pairing : Red meat & Game, Strong cheeses (Roquefort, blue cheese, Époisses...), Italian food (pasta, pizza, risotto)
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Geographical location and terroir

AppellationPommard
Sub-regionCôte de Beaune
Description

The Pommard appellation is located between Beaune and Volnay. It marks the beginning of the south-eastern orientation of the Côte de Beaune. Since the Middle Ages, this area has been developed. Today, Pommard is a world-famous reference. The vineyard produces exclusively red wines from the emblematic Pinot Noir. Etymologically, the name comes from the name of Pomona, the goddess of fruit and gardens, worshipped by the first inhabitants. In the 11th century, its name was Polmareum, which later became Pomareum, from the Latin Pomarium meaning "orchard".

Vinification

Fermentation

The grapes are harvested by hand and placed in small crates to avoid compacting the bunches. For our red wines, the grapes are taken to the winery and passed over a sorting table and destemmed before being loaded into the vinification tank. Immediately, we proceed to a so-called "pre-fermentation cold maceration" which, by cooling the tank to 10°C, optimises the extraction of the natural aromas of the grapes and oxygenates the musts. We favour long vatting times with daily punching downs for 8 to 10 days to facilitate the extraction of tannins and colours. Finally, the final maceration lasts 3 to 5 days during which the must macerates gently at a controlled temperature to gain finesse and aroma.

Ageing15 months in french oak barrels
Barrels

Light blond toast, 30% new barrels.

Vinification

Service advice

Service temperature14-15°
Ageing potential3 to 7 years
Ideal food pairingTo be enjoyed with a larded poultry and Porto sauce
service
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