David Moreau is a young winemaker who graduated in 2009 and runs the family domaine, after having acquired valuable work experience in New Zealand and in several French domaines. The Domaine cultivates 5 hectares of vineyards mainly in Santenay, from regional denominations 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. Red wines are characterized by great purity, freshness and fine tannins, while white wines are pure, taut, mineral and respectful of the characteristics of the different terroirs.
Pinot Noir 100%
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 mixed regularly to extract the tannins and aromas from the skins.
After fermentation, the wine is transferred to French oak barriques for malolactic fermentation and refinement, which always lasts on average 12 to 18 months. During this period, the wine is tasted regularly to evaluate 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. On the nose it exudes hints of ripe red fruit such as cherries and raspberries, accompanied by spicy, mineral and wet earth notes. On the sip, 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 is perfect for accompanying red meats, mature cheeses and mushroom-based dishes. It is a wine that matures well with time and offers an extraordinary tasting experience to those who love powerful and decisive wines, but at the same time extraordinarily elegant.