Domaine Henri Naudin-Ferrand
BourgognePinot NoirRouge La Plante 2024
| Denomination | AOC Bourgogne Pinot Noir |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | 100% malolactic fermentation on the lees, followed by early bottling |
- Grape variety and vintage: 100% Pinot Noir, harvested in 2024, Bourgogne AOC designation
- Flavour profile: deep ruby red, pronounced fruit, balanced tannins
- Vinification: whole bunch, no added sulphites, fermented in concrete
- Recommended serving: decant for 1 hour; ideal serving temperature between 14 and 16°C
- Pairings: spiced meats, cheeses, grilled fish; ageing potential of 10–15 years
Description
What kind of wine it is
Claire Naudin La Plante is a still red wine that expresses the pure character of Pinot Noir grown in Burgundy. In the glass, it displays a deep ruby red colour, introducing a sip with a pronounced structure where the fruit interacts with well-balanced tannins. To enhance its aromatic profile, the wine requires good aeration, preferably with an hour of decanting. Served at a temperature between 14 and 16°C, it reveals remarkable versatility at the table, harmoniously accompanying spiced meats, cheese selections, and grilled fish.
Where it comes from
The grapes originate from the prestigious region of Burgundy, renowned for its winemaking excellence. Claire Naudin enhances the potential of young vines managed with a sustainable agricultural approach. Harvesting is carried out strictly by hand, combined with meticulous sorting to select only the best bunches. The commitment in the vineyard and the deliberately low yield allow for a rich and concentrated fruit, ensuring this red wine has significant ageing potential that can reach up to fifteen years.
How it is produced
In the winery, a method focused on freshness is adopted, starting with whole cluster vinification without added sulphur dioxide, protected by careful management with dry ice. Fermentation takes place in cement vats, favouring minimal extraction and the absence of pump-overs. Early pressing preserves the fruity identity while limiting the tannic impact. The process concludes with malolactic fermentation on fine lees and early bottling, rigorous choices aimed at maintaining the liveliness and purity of the final product.
History and Curiosities
The Bourgogne Pinot Noir Rouge La Plante 2024 from Domaine Henri Naudin-Ferrand represents a firm stance against standardisation. Produced from young vines through meticulous manual harvesting, this wine faithfully follows traditional methods. The use of whole cluster vinification without added sulphites and fermentation in concrete enhances its deep ruby colour. An early pressing, aimed at preserving the freshness of the fruit, gives it a pronounced structure with balanced tannins, making it perfect for long ageing in the cellar.
Tasting notes
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1850
- Hectares: 22
| Name | Claire Naudin Ferrand Bourgogne Pinot Noir Rouge La Plante 2024 |
|---|---|
| Type | Red still |
| Denomination | Bourgogne AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Henri Naudin-Ferrand |
| Story | History and Curiosities The Bourgogne Pinot Noir Rouge La Plante 2024 from Domaine Henri Naudin-Ferrand represents a firm stance against standardisation. Produced from young vines through meticulous manual harvesting, this wine faithfully follows traditional methods. The use of whole cluster vinification without added sulphites and fermentation in concrete enhances its deep ruby colour. An early pressing, aimed at preserving the freshness of the fruit, gives it a pronounced structure with balanced tannins, making it perfect for long ageing in the cellar. |
| Origin | Burgundy, France |
| Yield per hectare | 24 hl/ha |
| Production technique | Whole grapes vinified without the addition of SO2; inertisation with a little dry ice; fermentation in concrete tanks with minimal extraction (no pumping over); early pressing before the end of alcoholic fermentation; 100% malolactic fermentation on the lees; early bottling. |
| Wine making | Whole grapes vinified, without the addition of SO2; inertisation with a little dry ice; fermentation in concrete tanks with minimal extraction (no pumping over); early pressing (before the end of alcoholic fermentation) to enhance the fruit and limit tannin extraction; 100% malolactic fermentation on the lees followed by early bottling. |
| Aging | 100% malolactic fermentation on the lees, followed by early bottling |
| Total acidity | 3.19 gr/L |
| Allergens | Contains sulphites |