Savigny-les-Beaune 1er Cru "Aux Clous" (Red)

Origine

This half-hectare plot sits at an altitude of 280 metres at the edge of the village of Savigny, on south-facing hillsides looking out towards Pernand-Vergelesses. It is composed of clay-limestone soil.

Vinification

The hand-harvested grapes are fully sorted and destemmed before being transferred to vats, where they remain for around a fortnight. They undergo a cold maceration (8°C) for 6-8 days with a pumping over of the juice. This is followed by 8-10 days alcoholic fermentation with a punching down of the cap to extract the skin's various components. The free-run juice is separated from the press juice, the must is then settled to remove the solids and transferred to barrels.

2-14 months ageing on the lees in oak barrels, 25% of which are new, with a racking in July. Natural malolactic fermentation.

Notes de dégustation

Bright red hue, red fruit (raspberries, cherries) aromas, delicate and soft tannins, and good length.

Mets d'accompagnements

White meats, grilled meats.