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 multicolored 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 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 44 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines are purchased from regular supply partners (long-term contracts).
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
Pressing: vertical press; separation of free run juice from pressed juice.
Type: in barrels (10% in new oak).
Length: 12 to 15 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"A straightforward and fleshy red Burgundy. Lively colour with a ruby sheen. Very aromatic on the nose, with notes of sloe plum and leather. As the wine gets older, the aromas acquire a spicy or animal note. Tannic on the palate, but a marked roundness and a velvety texture give the wine a good balance. Very fruity in the aftertaste, with the same sloe plum flavor lingering on".
After a period when the wines hardly evolved, some villages are ready to drink now. They are still well-balanced, mingling aromas of undergrowth and black fruit.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 25 years.