Description
The Hautes Côtes de Beaune from the Huber-Verdereau estate is made from vines over 50 years old in the "Le Cretot à droite" vineyard. This is located in Bouze-les-Beaune, above Pommard and Beaune. A few vines of Pinot Gris and Pinot Beurot make up 5–10% of the Pinot Noir on a 1.41-hectare plot. A delicately fruity wine (morello cherries, raspberries), full of nuance, complemented on the palate by floral notes (peony, rose). The balance is remarkable, the elegance assured, and the palate pleasant, preserving the wine’s freshness.
In the vineyard, in the cellar
Certified organic and biodynamic cultivation. Use of compost in the vineyards, regular ploughing to maintain the soil. No synthetic products are used, only Bordeaux mixture and herbal infusions (dandelion, nettle, horsetail, birch, etc.). Work is carried out in accordance with the phases of the moon and certain planetary positions. Yields are strictly controlled. Traditional winemaking methods.
This Hautes Côtes de Beaune comes from vines over 50 years old in the ‘Le Cretot à droite’ vineyard. This is located in Bouze-les-Beaune, above Pommard and Beaune. A few vines of Pinot Gris and Pinot Beurot make up 5–10% of the Pinot Noir on a 1.41-hectare plot. Harvested exclusively by hand, in 50-litre crates. Fermentation in open concrete vats. Cold maceration for 5 days, followed by alcoholic fermentation without punching down, using only pumping over, and finally infusion at 24–28°C under the cap. Total vatting time of 22 days. Matured in cement vats for 10 months, and in 500-litre barrels for 14 months.
What to eat with a Hautes Côtes de Beaune from Huber-Verdereau?
- Veal cutlet
- vegetable gratin
- pork fillet
- Mild-flavoured cheeses: fresh Epoisses, Brillat-Savarin, Cîteaux, fresh Soumaintrain
