Bourgogne de Vigne en Verre

35 Domaines, 35 Identités,
300 ha de vignobles,
90 AOC de Bourgogne

Bourgogne de Vigne en Verre was established in 1981 by a group of wine producers seeking to optimise the commercial and logistical management of their wine domaines. This structure is able to meet the needs of wine industry professionals more efficiently thanks to a managed distribution.

Qui sommes-nous ?

Domain A. & B. Labry

Auxey-Duresses (Red)

La Côte de Beaune - Pinot noir

grand cru Village

Durée de conservation
5 to 7 years

Température de service
16 to 18° C

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The vines used to create this label are located on the hillsides overlooking Melin in a number of hamlets with names like "Le Saussois", "Nampoillon", "Sous le Marsain" and "Ez Hoz".
The soil is composed of a Kimmeridgian limestone with dolomites towards the foot of the slope or white marls on top.
A bit of lore: Before 1935 (when the appellation designation was awarded), Auxey-Duresses was often sold under the Pommard label.
This growing area is the estate's largest, at a total of 5.5 ha.


80% of the harvest is handpicked and a mechanical picker implemented for the remainder (the low-lying vines). The entire harvest undergoes stripping.
Vatting lasts between 14 and 18 days, with cap immersion and pumping-over practiced once a day. Maturation takes place in barrels over a 12-month period.

Notes de dégustation

An intense hue with ruby red shades turning to brick with age.
The pinot noir grape expresses its aromas with the utmost subtlety, perfumed with berries at a younger age and incorporating woody and peppery flavours later on.
On the palate, this wine is full-bodied, fleshy and yet retains its elegance, before a very pleasant finish.
This label features loads of personality and high tannin content especially early on.

Mets d'accompagnements

This wine will provide an ideal accompaniment to meat dishes in sauce, game recipes and cheese courses.
A tannin-rich build shapes this wine, and several months of ageing are required; maturation and character progress quickly, though cellaring under the right conditions can extend 10-15 years.

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