Hautes-Côtes de Beaune
  • Terroir :
    "Created officially in 1961, the appellation extends over the Côte-d'Or and Saône-et-Loire, covering 16 communes in the Hautes Côtes and the top parts of 13 communes in the Côte de Beaune. Our Hautes Cotes de Beaune is produced from high-trained vines in the Côte d'Or commune of Orches."
  • Vinification & Elevage :
    "These grapes are harvested by hand and placed in small crates to prevent the bunches being compacted. For our red wines, the grapes arriving at the vat room pass over a sorting table and are sorted before being loaded into the vinification vat. We immediately carry out a ""cold pre-fermentation"" maceration which, by cooling the vat to 10°C, optimises the extraction of the grapes' natural flavours and oxygenates the must. We favour long vatting with daily cap-punching for 8-10 days to facilitate the extraction of the tannins and colours. Lastly, the final maceration lasts 3-5 days, while the must macerates gently at a controlled temperature to develop greater finesse and aromas. This is followed by ageing for 12 months in oak barrels, 15% of which are lightly-heated new barrels."
  • Commentaries by our oenologist :
    "A floral nose with slightly peppery notes of small black fruit (blackcurrants, blackberries). A mouth redolent of fruit, silky and generous."
  • Food pairing :
    This Hautes-Côtes de Beaune goes well with many different types of meat dishes, such as leg of lamb with rosemary, beef tournedos, veal blanquette.
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