SAVIGNY-LÈS-BEAUNE PREMIER CRU AUX SERPENTIÈRES

SAVIGNY-LÈS-BEAUNE
PREMIER CRU
AUX SERPENTIÈRES

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2017 2020

Varietal

100% Pinot Noir.

Tasting notes

Color: Ruby in color tinged with dark red.

Nose: Sour cherry and strawberry, opening up to more complex notes of spice, vanilla and empyreumatic aromas.

Palate: Powerful and harmonious on the palate with predominant flavors of black and red fruit.

Food and wine pairing

This Premier Cru is the perfect accompaniment to tasty dishes in sauce, grilled and roasted red meats. Also poultry, pork and veal. Finally, cheeses with a washed rind such as Époisses, Langres or Soumaintrain.

Serving suggestions

Serve ideally at a temperature of 15-16°C. (59-61°F.).

Ageing potential

This premier cru requires a few years of rest before being opened. It can be kept for an average of 10 years.

Origins

Savigny’s vineyards form a V-shape and are located at the meeting place of a valley and the plain, offering some of the most picturesque scenery in the Côte d’Or. These vineyards are of ancient lineage. For much of their history, they belonged to the domaine of the Dukes of Bourgogne, to neighbouring religious houses, or to the Knights of Malta. An imposing 14th century castle testifies to the appellation's aristocratic qualifications.

This climat is exposed full south. It was formerly called "les serpentines" from the name of a grass snake species. But this place name could also designate paths that "snaked" through the vines, at the time when they were planted "en foule" (in a mass) and not in straight rows. These paths would have been compared to serpents and been given this name thanks to this metaphor!

Vinification and maturing

The grapes were harvested by hand and sorted on arrival at the winery. 50% of the grapes were de-stemmed. Vinification then took place in open wooden vats with a long maceration period (about 3 weeks) suitable for getting the best extraction of all the components in the grapes. Punching down 2 times/day during the fermentation at a temperature of 30°C/86°F. Pumping over every 4 days. 16 months ageing in oak barrels (with 30% new oak).