David Moreau is a young winemaker who graduated in 2009 and runs the family Domaine, after gaining valuable work experience in New Zealand and in various French Domaines. The Domaine cultivates 5 hectares of vines mainly in Santenay, from regional appellations to 1er Cru, with an approach that respects the environment and the integrity of the grapes. The work in the cellar is meticulous and checked daily. The red wines are characterized by great purity, freshness and fine tannins, while the white wines are pure, taut, mineral and respectful of the characteristics of the different terroirs.
The Pinot Noir winemaking process in Burgundy follows rigorous techniques to enhance the unique characteristics of the grape. The grapes are harvested by hand and the bunches are selected in the vineyard to guarantee the quality of the final product. The grapes are pressed and fermented in oak vats for an average period of 10 to 15 days. During this process the must is stirred regularly to extract the tannins and aromas from the skins.
After fermentation, the wine is transferred to French oak barrels for malolactic fermentation and refinement, which always lasts an average of 12 to 18 months. During this period, the wine is tasted regularly to assess its development and potential.
Once the wine is mature, it is bottled and left to age for a few months before being marketed.
Dark ruby color with violet reflections. The nose exhales hints of ripe red fruit such as cherries and raspberries, accompanied by spicy, mineral and wet earth notes. On the palate, the tannin is firm but velvety, creating a silky texture that envelops the palate. Its structure is round and well balanced, with a long persistence of fruity and spicy flavours.
This wine lends itself perfectly to accompany red meats, aged cheeses and mushroom-based dishes. It is a wine that matures well over time and that offers an extraordinary tasting experience to those who love powerful and decisive wines, but at the same time extraordinarily elegant.