2024 Technical Specifications
Grape Varieties 100
Drinking Window Optimal consumption after 2–5 years; ageing potential 7 years
Classification Régional
Region Bourgogne
Soil Clay and limestone
Sites Approximately twelve different appellations rigorously selected by Joseph Drouhin
Pressing Method Vertical Or Pneumatic Pressing
Oak Types Oak
Production Details Hand-harvested in open-work crates and carefully sorted when necessary; totally destemmed; maceration and fermentation last 1–2 weeks, using either indigenous yeast or inoculation. Élevage is mixed, with 15–20% new oak barrels, and lasts 10–14 months. Recommended serving temperature is 12–13°C (53–55°F).
Tasting Notes Bright ruby; raspberry; red currant; wild strawberry; pleasant; fruity; refreshing; light tannins; elegant
2023 Technical Specifications
Alcohol 13.5%
pH 3.47
Total Acidity 3.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100
Drinking Window Optimal consumption after 2–5 years; ageing potential 7 years
Region Bourgogne
Soil Clay and limestone
Sites Approximately twelve different appellations rigorously selected by Joseph Drouhin
Pressing Method Vertical Or Pneumatic Pressing
Oak Types Oak
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Hand-harvested in open-work crates and carefully sorted when necessary; totally destemmed; maceration and fermentation last 1–2 weeks, using either indigenous yeast or inoculation. Élevage is mixed, with 15–20% new oak barrels, and lasts 10–14 months. Recommended serving temperature is 12–13°C (53–55°F).
Tasting Notes Bright ruby; raspberry; red currant; wild strawberry; tangy; fruity; refreshing; light tannins; elegant
Food Pairing Vegetable terrine or roasted quail
2022 Technical Specifications
Grape Varieties 100
Drinking Window Optimal consumption after 2–5 years; ageing potential 7 years
Region Bourgogne
Soil Clay and limestone
Sites Approximately twelve different appellations rigorously selected by Joseph Drouhin
Pressing Method Vertical Or Pneumatic Pressing
Oak Types Oak
Production Details Hand-harvested in open-work crates and carefully sorted when necessary; totally destemmed; maceration and fermentation last 1–2 weeks, using either indigenous yeast or inoculation. Élevage is mixed, with 15–20% new oak barrels, and lasts 10–14 months. Recommended serving temperature is 12–13°C (53–55°F).
Tasting Notes Bright ruby; raspberry; red currant; wild strawberry; pleasant; fruity; refreshing; light tannins; elegant
Producer Information
Website
Address
7 Rue d’Enfer, 21200 Beaune, France
Phone
+33 3 80 24 68 88
Owner
Drouhin family
Cellarmaster
Véronique Boss-Drouhin