Corton Renardes Grand Cru
Vinification and maturing
Vatting lasts maximum 20 days in stainless steel vat with soaking before fermentation in cold. Maturing is done in barrels for 15 months. (50 % new barrels).
It has a brilliant crimson colour. The nose offers aromas of liquorice, black cherry and notes of leather. In the mouth, raspberry and tannins.
The white soil of Corton gives well-structured wines.
Quail with grapes, young wild boar with black cherries...
100% Pinot Noir.
Temperature of service
15 - 18 years.