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Bourgogne rouge comes from the Pinot Noir grape whose name can be traced back as far as 1375 and which gives birth to all the great red wines of Bourgogne. From the Côte de Nuits, this burgundy is delicate, highly valued and needs careful looking after during the growing season. The appellation Bourgogne rouge dates from 1937 and is grown in 299 communes throughout wine-growing Bourgogne. Red Bourgogne grow and flourish near more prestigious AOC. The vineyards tend to be located along the foot of the wine-growing slopes on limestone soils mixed with some clays and marls. The soils are stony, rocky even, and quick-draining. The Pinot Noir is a native Burgundian grape which accounts for 35% of total plantings in Bourgogne. It yields handsome, tightly-packed bunches of small, purplish-black grapes which contain a sweet and colourless juice.

To the eye, they are richly coloured - crimson at first then, with age, shading towards dark ruby. To the nose, they offer a basket of small red and black fruits (strawberry, cherry, blackcurrant, bilberry), later evolving into cooked prune, peppery notes, and notes of animal, underbrush, moss and mushroom. They are lively and structured in the mouth with a well-rounded and supple backbone. Tannins and fruit go hand in hand and the chewiness matches the power of the secondary aromas. This wine has volume and flesh - it is, in a word, vinous. Ideal for delicate dishes that are to some degree aromatic - vegetable salads, meat or poultry tarts, or simmered beef and vegetables (pot-au-feu). Moreover, their delicacy makes them a perfect choice for those who like red wine with fish. Their natural elegance predisposes them towards veal, cold tabouleh, or hard cheeses like Gouda.

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