Presentation
Located in Magny-les-Villers, at the border between Hautes-Côtes de Nuits and Beaune, Domaine Glantenet Père et Fils experienced a turning point in 1961 with the acquisition of the Appellation d'Origine Contrôlée for Hautes-Côtes. This recognition allowed the estate to develop, now covering 25 hectares spread across five communes. Initially focused on livestock and small fruit production, the estate gradually turned to viticulture, highlighting Pinot Noir and Chardonnay on varied terroirs, in high and low vines. The estate's wines reveal a frank and balanced expression of the Burgundian terroir, with fine and elegant reds and lively whites, typical of Hautes-Côtes.
Location
This wine comes from parcels located in Magny-les-Villers, near the border with Pernand-Vergelesses (En Castaings), and in the village of Echevronne (La Garenne).
Terroir
Shallow clay-limestone soils, typical of the Côte-d'Or, promoting finesse and aromatic purity.
In the vineyard
Short pruning and systematic bud removal are practiced to control yields and promote optimal ripening.
Harvest
Grapes are hand-picked, carefully sorted, and fully destemmed to favour fruit purity and gentle extraction.
Winemaking
The vinification begins with a 3 to 4-day cold pre-fermentation maceration to enhance fruit aromas. Fermentation and maceration last about 15 days, with daily pump-overs and punch-downs adjusted according to tasting.
Ageing
The wine is aged 50% in oak barrels and 50% in stainless steel vats, striking a balance between structure and fruit expression.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 10 à 30 years old
Serving
14 to 16°C
Ageing potential
3 to 5 years
Tasting
This red wine offers roundness, finesse, and expressive red fruit aromas. On the nose, it unveils fresh raspberry, cherry, and a hint of spice. On the palate, it is supple and silky, with a juicy core of red berries and a subtle touch of oak. A charming and approachable Burgundy with both freshness and character.
Food pairings
This elegant red pairs wonderfully with:
Roasted meats: roast chicken, pork loin, duck breast
Soft cheeses: Brie, Camembert, Saint-Marcellin
Lightly spiced dishes: veal blanquette with mustard, Mediterranean vegetable stew, or poultry tagine with mild spices
