Savigny-les-Serpentières 1er Cru

Savigny-les-Serpentières 1er Cru AOC

Less than half a hectare of 65 year old vines in the Savigny-les-Beaune 1er Cru "Les Serpentières" terroir. Located at the entrance to the village with altitudes between 260 and 270 meters. The soil is mainly composed of marl which gives the earth a brown color at the bottom of it. Its exposure is due south with deep water which resurfaces at the top of the rows during prolonged rains and flows in a meandering pattern at the foot of the vines to the bottom of the hillsides. The soil is worked without the use of herbicides. The harvest is done manually to best respect the grapes. Manual leaf removal can be considered if the year requires it to optimize the health and quality of the grapes.

The grapes are placed on a vibrating sorting table to remove any remaining leaves, petioles, and dry grains. Alcoholic fermentation with whole grapes, resulting in a complex structure and greater aging potential. Fermentation using indigenous yeasts and lasts between 10 and 15 days with constant temperature and density monitoring. Once fermentation is complete, the vat is drawn and placed on one of our vertical presses to finish extracting all juice. 24 hours will pass to allow the coarsest lees to settle, then the must is transferred to barrels in our cellars to undergo malolactic fermentation. All our wines are aged in barrels for the Serpentières. A proportion in new barrels of approximately 20%, these barrels being made using exclusively French oaks with a drying of 36 months, a fine grain and a light toast. The aging lasts approximately 10 to 12 months on lees. 

The Serpentières will deliciously accompany a fillet of veal with chanterelles, a duck breast with blackcurrants or even a cheese, as long as it is not too mature.