Burgundy Aloxe-Corton 1er Cru | Les Fournières
Exposed at the top of hillsides on chalky soils, the vineyard gives a wine that takes time to reach maturity.
Dark ruby in color, aromatic and spicy, it develops a certain aromatic richness. Red fruits, black berries, flowers, honey, toasted almonds evolving towards leather, spices and scents of undergrowth are specific notes of this wine.
Serve at : 15°-16°C
Cellar potential : 5 to 10 years
Grape : 100% Pinot Noir
Surface : 0.50 ha
Soil : Clay-limestone
Age of vines : 45+
Exposure : Full East
Location : Top of the slope
Culture : Mechanical soil tillage, plowing.
Harvest : Hand-picked with sorting at the vineyard then on a vibrating sorting table. 100% scuffed.
Winemaking : Vatting 15 to 18 days cold pre-fermentation maceration then 5 to 6 days alcoholic fermentation with periodic punching down and pumping over.
Ageing : Matured 12 months in oak barrel (1/4 new).
Exposed at the top of hillsides on chalky soils, the vineyard gives a wine that takes time to reach maturity.
Dark ruby in color, aromatic and spicy, it develops a certain aromatic richness. Red fruits, black berries, flowers, honey, toasted almonds evolving towards leather, spices and scents of undergrowth are specific notes of this wine.
Serve at : 15°-16°C
Cellar potential : 5 to 10 years
Grape : 100% Pinot Noir
Surface : 0.50 ha
Soil : Clay-limestone
Age of vines : 45+
Exposure : Full East
Location : Top of the slope
Culture : Mechanical soil tillage, plowing.
Harvest : Hand-picked with sorting at the vineyard then on a vibrating sorting table. 100% scuffed.
Winemaking : Vatting 15 to 18 days cold pre-fermentation maceration then 5 to 6 days alcoholic fermentation with periodic punching down and pumping over.
Ageing : Matured 12 months in oak barrel (1/4 new).
Exposed at the top of hillsides on chalky soils, the vineyard gives a wine that takes time to reach maturity.
Dark ruby in color, aromatic and spicy, it develops a certain aromatic richness. Red fruits, black berries, flowers, honey, toasted almonds evolving towards leather, spices and scents of undergrowth are specific notes of this wine.
Serve at : 15°-16°C
Cellar potential : 5 to 10 years
Grape : 100% Pinot Noir
Surface : 0.50 ha
Soil : Clay-limestone
Age of vines : 45+
Exposure : Full East
Location : Top of the slope
Culture : Mechanical soil tillage, plowing.
Harvest : Hand-picked with sorting at the vineyard then on a vibrating sorting table. 100% scuffed.
Winemaking : Vatting 15 to 18 days cold pre-fermentation maceration then 5 to 6 days alcoholic fermentation with periodic punching down and pumping over.
Ageing : Matured 12 months in oak barrel (1/4 new).