Grape Variety :
Site: at the northern end of the Côte de Beaune, it is one of the most picturesque villages in Burgundy: a pretty church with its multicoloured tile steeple, a few houses and the sloping vineyards all around it.
History & tradition: the name comes from "Per-Nan", the "spring that disappears" in Celtic.
Soil: clay and limestone.
Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Yield: 49hl/ha, low on purpose to limit the production of each vine stock.
Supply: grapes and must purchased from regular suppliers.
Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.
No yeasts or enzymes are used. The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).
Type: in barrels (25% in new oak).
Length: 12 months.
Tasting note by Véronique Boss-Drouhin
"An unusual wine that is also very seductive. Pale colour with a greenish hue. Pleasant aromas of honey and honeysuckle are often detected: they evolve towards slightly exotic notes as the wine matures. In the mouth, the wine has character, energy and even mineral notes. Intense, fruity and fresh in the aftertaste, it is a wine that faithfully reflects its Burgundy character".
The wines from the Côte d'Or had excellent levels of maturity, good sugar/acid balance and a satisfactory health status. The potential degrees were normal to high. We took advantage of the excellent state of the grapes to use indigenous yeasts during alcoholic fermentations. They lasted about 3 weeks during which we practiced light "batonnage” (lees stirring).
Temperature: 13°C (55°C).
Cellaring: 2 to 6 years.