Age of vines 50 years Grape variety Pinot noir Ageing French oak barrels. Origin of wood: Allier and Vosges 22%ofnewoak. Wine remained 15 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple Manual harvest Green work (de-budding, leaf-thinning,...) Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes Supple and elegant wine. Nose: red berry presence The palate has a beautiful structure but with finesse Wine pairings Lamb, veal, duck, eggs poached, Brie, Camembert Operating temperature between 16°C and 17°C Aging potential 5 to 6 years
On the etymology of this climate two theories oppose themselves. The first states that the name comes from the old French Pelet : "a nothing, a misery" here referring to the lack of fertility of the land. This making it impossible to cultivate other crops like wheat for example. In the other one the name comes from Puelle : "the young forest" because of a forest existing there in the XVII-XVIIIth century. Maybe this climate was cultivated before the Revolution and neglected afterwards ? In all cases, this climate between Beaune and Savigny was not adapted for any culture other than the vines. On this terroir with a low relief, exposed to the south-east, there is a mixture of gravel and brown-red limestone. This thin soil provides excellent hydric conditions for the vines, which produce fine, supple and elegant wines.
