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Description
Albert Bichot Corton Les Renardes Gran Cru 2018 x 1CORTON GRAND CRU "RENARDES" MAISON ALBERT BICHOT PRESENTATION LOCATION Bourgogne VARIETAL Pinot Noir TERROIR Brown limestone soil containing marls Gateway to the Cte de Beaune from the north, the hill of Corton is shared among the villages of Ladoix Serrigny, Aloxe Corton and Pernand Vergelesses and produces the two Grand Crus Corton (almost entirely red) and Corton Charlemagne (white). Facing southeast to southwest, the vineyards lie at altitudes of
CORTON GRAND CRU "RENARDES"
MAISON ALBERT BICHOT
PRESENTATION
LOCATION
Bourgogne
VARIETAL
Pinot Noir
TERROIR
Brown limestone soil containing marls
Gateway to the Côte de Beaune from the north, the hill of Corton is shared
among the villages of Ladoix-Serrigny, Aloxe-Corton and Pernand
Vergelesses and produces the two Grand Crus Corton (almost entirely
red) and Corton-Charlemagne (white).
Facing southeast to southwest, the vineyards lie at altitudes of between
250 and 330 metres, forming an amphitheatre seen nowhere else in the
Côte.
The "Renardes" Climat is located on the upper part of the slope and
benefits from eastern-southeastern exposure.
VINIFICATION/AGEING
Handpicking, grape sorting upon arrival at the winery.
Fermenting maceration in thermoregulated wooden vats for 18 to 21
days.
Aging in oak barrels (35 to 45% new barrels) for 16 to 18 months.
TASTING
The opulence of Corton wines, which are often described as generous, is
complemented by a sensation of freshness, due in part to the higher
altitude of the appellation. The nose combines notes of red fruit (cherry,
raspberry...) and spices with wilder scents (forest undergrowth, musk...).
On the palate, this wine offers perfect harmony between power,
roundness and delicateness, in addition to remarkable length.
SERVING
Serve at 16-17°C (60-62°F).
Long aging potential: 7 to 10 years and more.
FOOD PAIRINGS
Finely prepared roasted or stewed meats (beef, game, duck)
Medium to mature cheeses
Recipe suggestion: beef filet stuffed with mushrooms, truffle purée
www.albert-bichot.com
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