Pernand-Vergelesses Les Pins
Average Annual Production
The harvest is done manually with a careful sorting of the grapes. The whole grapes are then pressed in a pneumatic press. Pressing with a slow and regular increase in pressure produces fine and elegant wines. In the same vein, the settling (separation of the must from the suspended solids) is carried out. The musts (juice collected by crushing the grapes) go through their alcoholic and malolactic fermentation in 350 liter barrels.
Stirring is limited or even prohibited in solar vintages in order to preserve the freshness and tension of the wine. The proportion of new barrels, approximately 25 to 30% per year, is deliberately moderate in order to let the terroir of the appellation express itself. In partnership with our barrel makers, a true match is sought between the type of barrel and the character of the wine.
Toasted hazelnut hits the nose with finesse under a veil of gold. Its straightforward, green apple flavour hits the taste buds before releasing a crisp taste of fine acidity. Perfectly balanced, this is a bottle to serve with freshly grilled river trout.