| Origin |
In the north-west of the Côte de Beaune. The vineyards surround the picturesque village of Savigny-lès-Beaune |
| Soil composition |
The soil is composed of limestone and clay. |
| Vinification |
Traditional vinification in temperature-controlled stainless steel vats over a period of 3 weeks: cold pre-fermentation maceration at around 8°C. Cap punching and pumping over to extract colour and structure. Fermentation at a peak temperature of around 30°C. Post-fermentation maceration at 25°C. |
| Ageing |
In oak barrels for 8 to 16 months with malolactic fermentation. 20% new oak barrels. |
| Pairing |
Ideal with dry hams and subtle, fibrous meats (rabbit and beef). subtle meats (rabbit and boiled beef), or spicy meats and poultry (curry). meat and poultry (curry), offal in sauce and game. Soft cheeses: Brillat-Savarin, Vacherin, Brie de Meaux, Cîteaux... |
| On offer |
Price Pierre André Savigny Les Beaune Rouge 2020 € 26.00
ex VAT
|