Our appellations 1er cru
- Acreage 0.26 hectares.
- Age of the vines 35 years on 2 parcells.
- Variety Pinot Noir.
- Soil – exposure White limestone soil – south/south-east facing.
- Cultivation “Guyot” pruning – reasoned viticulture.
- Harvesting Manual, with green harvesting and sorting if necessary.
- Vinification100% destemmed; vatting for 15 to 20 days. Aged 12 months in barrels, a quarter of which are new barrels.
- Average laying down time Between 4 and 12 years.
- Serving temperature Between 15 and 18 °C.
- Food and wine pairings Goose with chestnuts, veal pie, grilled salmon, chicken in beer …
Our appellations 1er cru
- Acreage 0.37 hectares.
- Age of the vines 40 years.
- Variety Pinot Noir.
- Soil – exposure Ladoix limestone soil – south/south-east facing
- Cultivation “Guyot” pruning – reasoned viticulture.
- Harvesting Manual, with green harvesting and sorting if necessary.
- Vinification100% destemmed; vatting for 15 to 20 days depending on the year. Aged 14 months in barrels, a quarter of which are new barrels.
- Average laying down time Between 5 and 15 years.
- Serving temperature Between 15 and 18 °C.
- Food and wine pairings Venison in sauce, pork cheek confit, venison medallions, osso bucco …
- History of the locality In Burgundy, this word refers to ancient communal land that was cultivated, then allowed to revert to nature. All these localities use the Burgundian word “charme” that originated from “chaume” (thatch), so “les Charmots” can be found in Pommard.
- Acreage 0.36 hectares.
- Age of the vines 70 years.
- Variety Pinot Noir.
- Soil – exposure Clay-limestone soil – south/south-east facing. These vines, located at the bottom of the hill, enjoy maximum sunshine.
- Cultivation “Guyot” pruning – reasoned viticulture.
- Harvesting Manual, with green harvesting and sorting if necessary.
- Vinification100% destemmed; vatting for 15 to 20 days. Aged 14 months in barrels, a quarter of which are new barrels.
- Average laying down time Between 5 and 15 years.
- Serving temperature Between 15 and 18 °C.
- Food and wine pairings Coarse salt rib of beef, boar in red wine sauté, capon stuffed with morel mushrooms, beef fillet with wine lees sauce …
- History of the locality The great climats of Pommard – “Les Petits Epenots” and “Les Grands Epenots” – are where the thorns of thorny bushes lie.
