Savigny-les-Beaune 1er Cru
Planted in 1944 on a brown and ochre clay and limestone soil, of average to strong granulosity.
Cold maceration during 12 days under protection of carbon dioxide to protect the precursors of aromas and the colors. Fermentation in tank with managed temperature. Punching of the cap and pumping-over during the vatting time (18 days). Soft and delicate pneumatic pressing. Maturing 100 % in oak barrels (1/2 new oak). Tangential filtration.
A bouquet of black fruits (cherry and wild blackberries) mixed with spices, cinnamon and black pepper. Slightly smoked, roasted.
Powerful and peppery, tannins are supple, ripe and harmonious. Ample and round with an acidulated final which brings delicacy!and lightness.