Nuits-Saint-Georges
Premier Cru "Aux Perdrix"
Cuvée "Les 8 Ouvrées"
Terroir
Clayey-limestone ground, with a limestone predominance.
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 lasts 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 lasts 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
Beautiful deep and dark colour with purple garnet tints.
The nose develops black fruits aromas (blackcurrent, Blueberry) smoky and truffle aromas.
The mouth recalls black fruits and liquorice. Tannins are present and silky, with richeness, density and a long aftertaste.
The nose develops black fruits aromas (blackcurrent, Blueberry) smoky and truffle aromas.
The mouth recalls black fruits and liquorice. Tannins are present and silky, with richeness, density and a long aftertaste.
Food and wine pairings
It will perfectly go with meats in sauce like boeuf bourguignon or coq au vin, red meat like 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.
