Nuits-Saint-Georges
Premier Cru "Aux Perdrix"
Terroir
We own 99% of this Premier Cru located on a limestony and clay soil with a clay predominance. They are 3.50 hectares (8.66 acres) of vines in the South of Nuits-Saint-Georges on a smooth and south facing slope. One of the most beautiful and qualitative Premier Cru of the Appellation
Winemaking and Aging
Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Tasting notes
This sensual and heady wine brings out black fruit aromas (blackberry, bilberry).
The mouth reveals silky and ripe tannins, with a very good aromatic persistence.
The mouth reveals silky and ripe tannins, with a very good aromatic persistence.
Food and wine pairings
Our Nuits-Saint-Georges Premier Cru Aux Perdrix 2006 will perfectly go with meats in sauce as boeuf bourguignon or coq au vin, red meat as prime cut of beef, leg of lamb, as well as strong cheese.
Service and cellaring
It can be served at 13-14°C or kept in cellar between 8 to 10 years.
