SAVIGNY-LÈS-BEAUNEPREMIER CRU LES VERGELESSES

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
LES VERGELESSES

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2017 2019

Varietal

100% Pinot Noir.

Tasting notes

Colour: A garnet red colour.

Nose: Delicate aromas of raspberries and red berries.

Palate: Richness and structure in the mouth, with smooth tannins.

Food and wine pairing

Will perfectly match with poultry, including turkey and duck, veal, pork, lamb, roast pheasant and ripe cheese.

Serving suggestions

Drink ideally at a temperature of around 16-17°C. (61-63°F.)

Ageing potential

This Premier Cru can be appreciated now or laid down in a cellar for the next eight years.

Origins

Savigny-Lès-Beaune is a village appellation in the Côte de Beaune region of the Côte-d'Or, with 22 Climats classified as Premier Cru. Like an unfolding map, the landscape widens between the Montagne de Corton and Beaune. The heights of the Côte de Beaune stand back a little on either side of a small river, the Rhoin. The vineyards are ancient. For a long time, it belonged to the Ducal estate, neighbouring abbeys and the Knights of Malta. The large castle in the heart of the village of Savigny dates back to the 14th century and is a sign of the legitimate claims of the vineyard.

The Appellation d'Origine Contrôlée was instituted in 1937. The village of Savigny benefits from a unique situation that gives rise to two different types of wine: the neighbouring slope of Pernand-Vergelesses produces mineral, fruity and elegant wines, while the other, located near Mont Battois, produces richer nectars with more structure.

The Premier Cru vineyard, known as ‘Les Vergelesses’, lies on the border between the communes of Pernand and Savigny, facing south.

Vinification and maturing

The grapes were harvested by hand and sorted manually on arrival at the winery. 50% of the grapes were de-stemmed. Vinification then took place in open wooden vats with a long maceration period (about 3 weeks) suitable for getting the best extraction of all the components in the grapes. Punching down 2 times/day during the fermentation at a temperature of 30°C. Pumping over every 4 days. 16 months ageing in French oak barrels of 228 liters with 30% new oak.