Pinot Noir Bourgogne | P. Bouzerau

DENOMINATION: AOC Bourgogne
TYPE: red
GRAPE VARIETY: Pinot nero 100%
REGION OF ORIGIN: France, Bourgogne
AGEING POTENTIAL: 3 years
SERVING TEMPERATURE: 18° C
GLASS: large-size red wine glass
ALCOHOL: 13% vol.
FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◼︎◼︎
SAPIDITY: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎
TANNIN: ◼︎◼︎◼︎◼︎◻︎

NOTES BY OUR SOMMELIERS

👁 of a beautiful intense and lively ruby red;

👃🏻 on the nose it expresses a fruity bouquet (strawberry, raspberry and currant), completed by spicy notes. The finish is slightly floral;

👄 on the palate it is soft and round, with a fine and harmonious structure. Fresh, elegant and fruity finish.

FOOD PAIRINGS

Pinot Nero di Borgogna is an unmistakable and versatile wine. Thanks to its tannins we can pair it with succulent dishes, thanks to its body and structure it lends itself perfectly to dishes with a slightly bitter and greasy tendency. A perfect wine to pair with rosemary tagliata or veal medallions in casserole.

 
WINE-MAKING AND REFINEMENT

100% pinot noir Coming from the village Les Durots in Meursault from a soil with brown, calcareous and deep soil. Maceration for 25 days in open vats with thermoregulation, of which 12 days of cold pre-fermentation. Bottling after 12 months after a light clarification.

YOU WILL LOVE IT FOR...

its structure and softness.

ORIGINS

TERROIR

We are in one of the most suitable areas in the world when it comes to viticulture: Burgundy. A unique and evocative territory, capable of giving us extraordinary wines. The soil and climatic conditions of Burgundy, combined with a special savoir-faire of the vignerons, due to centuries of quality agronomic practices, determine a unique terroir. In this region, the care and specificity arrive at the definition of climat, protected by UNESCO. The vineyards of Burgundy stretch for about 250 km between Chablis in the north and Mâconnais in the south, bordering the Rhone valley.
The climate is mainly continental, with slight maritime influences in the western area up to Dijon and Mediterranean in the southernmost one. Winters are cold, frosts quite frequent, sometimes even in spring; rainfall is minimal during the budding period but intense between May and June, and this can compromise flowering and therefore the harvest.
The soil of Burgundy is made up of marine sediments mixed with limestone, marl and clay, with a prevalence of limestone in the Côte, from Dijon to Chagny. The territory is divided into these large sub-regions; Auxerrois, Chablis to the north in Yonne, then Côte-d'Or, Chalonnais and Mâconnais and Beaujolais. In Chablis and Auxerrois limestone-marl soils prevail, in Côte d'Or the richest limestone soil allows Pinot Noir to express all its class, while in the southern area clay and marl give great elegance to Chardonnay. In Chalonnais and Chalonnais limestone, marl and clay reign, while in Beaujolais the soil is calcareous, schist and clayey.

WINERY

In 1098 the abbey of Cîteaux was founded in Nuits-Saint-Georges, the first house of the Cistercian order. The following year the monks received their first vineyard, in Meursault, called Vieux Clos, as a gift from Duke Eudes of Burgundy. In 1995, after several changes of ownership, Philippe and Liliane Bouzereau, shopkeepers in Meursault, bought the Château de Cîteaux, adding this gem to their already considerable properties in the region. The famous “Vieux Clos du Château de Cîteaux” is produced in the vineyard, while in the nearby village of Puligny-Montrachet, in the Premier Cru vineyard called “Les Champs Gains”, the Bouzereau family produces one of the best Puligny.