Tasting notes
Alcohol, Acidity, Fruity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickSlow-cooked beef cheeks with creamy polenta
The tender meat and rich polenta are perfectly balanced by the vibrant acidity, while the fruit-forward notes brighten the savory depth of the reduction for a comforting and harmonious experience.
- Sea bream fillet en papillote with herbs and citrus
Fish cooked en papillote with orange zest, sweet fennel and thyme: the citrus enhances the acidity and the fresh aromas complement the fruity roundness of the wine.
- Seared tuna steaks with balsamic strawberry salsa
This pairing relies on the harmony between fresh fruit notes and the fish. The acidity cuts through the tuna's richness, while the berries echo the wine's natural and vibrant profile.
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- 60% Dark Chocolate with Sour Cherry CoulisDessert
The slight bitterness and acidity of the cherry contrast with the chocolate, enhancing the fruit and body of the wine without overpowering its low tannins.
- Trout en papillote with lemon and herbs
Delicate fillet cooked in parchment with lemon and fresh herbs: the brightness and tangy freshness pair with the acidity and fruit of the wine without weighing down the dish.
- Mussels in Lemon Cream Sauce
Mussels gently cooked in a lemony broth and light cream; the acidity and freshness enhance the wine's fruity vivacity without weighing down its delicate texture.
Storage potential between 1 and 2 years
Currently drink vintages 2024 to 2025
Serve between 10°C and 12°C
Common varieties
Pinot Noir
Pinot Noir is an iconic grape variety of Burgundy, France. It produces elegant and complex red wines with aromas of red fruits, undergrowth, and wet earth.