Albert Bichot Corton Les Renardes Gran Cru 2018 x 1

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
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