"Opposite the Corton hill, the configuration of this plot, which is located half-way up the flank, facing due East at the exit to the Pernand valley, favours slow ripening of the grapes. A stony limestone soil and a subsoil of marl with silica residue of flintstone-encrusted limestone mark the specific mineral character of this land. Planted with the Pinot Noir varietal, the vine is around forty years old. It produces solid wines where the summer fruits rest on a good tannic structure. Natural grass cover to protect the soil from erosion and provide organic matter. Passage of a blade between the vine plants under the row to control competing vegetation. Leaf-thinning by hand on the side facing the rising sun. Single Guyot pruning. Harvested by hand and sorted by the vines, the grapes are 100% de-stemmed before being placed in an open oak cask. Maceration and wine-making last approximately 15 days. Cap-punching and recoopering are carried out daily during the alcoholic fermentation. It is aged in oak barrels for 16 to 18 months. The malolactic fermentation is carried out to 100%. Ruby colour with intense crimson highlights. The nose opens to intense notes of summer fruits and sometimes of violets. After ageing somewhat, the wine turns to undergrowth and spices. In the mouth, the tannins provide the framework but the fat balances this solidity, which decreases with the years. Solid and pulpy, it is most seductive. With its virile tannins, its preference will naturally go to relatively strongly flavoured meats, such as veal, roasted or braised in sauce, roast leg of lamb, game birds and grilled pork.Roast beef will also give in to its character. On the cheese
platter: Mont d'or, Vacherin, Tomme de Savoie, Reblochon, Cîteaux. Serving temperature: 15 to 16 °C. Consumption: 5 to 10 years, depending on storage conditions (humidity, temperature)." Domaine Poisot
Pernand-Vergelesses 1er Cru "En Caradeux"