Tasting notes
Alcohol, Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickGrilled octopus with citrus vinaigrette and roasted bell pepper
The firm texture of the octopus and the citrus acidity cleanse the palate between sips; fruity and mineral notes of the wine elevate the marine character and the touch of bell pepper.
- Aged cheese board, walnuts and grape jelly
Cheeses with salinity and creamy texture are supported by the acidity and fruitiness of the wine; the jelly binds the flavors without dominating the structure.
- Roast beef with rosemary potatoes
Slow-braised roast with a savory crust and earthy potatoes: the bold flavors and juicy texture complement the body, light tannins, and fruity notes of the wine.
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- Duck confit with sweet spices and mashed potatoes
Rich and melting, the duck fat is balanced by the acidity and structure of the wine; the sweet spices enhance the fruity and woody notes without dominating.
- Roasted leg of lamb with herbs and candied pears
Tender meat and aromatic jus that mirror the wine's structure; the sweetness of the pears balances light tannins and highlights the tangy freshness.
- Roasted sea bass fillet, lemon and fresh herb emulsion
The delicacy of the fish and the lemony acidity highlight the fruitiness and minerality of the wine, offering a clean and refreshing pairing without weighing down the palate.
Storage potential between 5 and 15 years
Currently drink vintages 2011 to 2021
Serve between 14°C and 18°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.