Located in the center-east of France, Burgundy extends over 300 kilometers. Renowned for being the country of the small owners where the average surface never exceeds ten hectares, it produces many treasures. The subsoil composed of limestone presents on the surface a relief of hillsides on which the vine grows.
Two grape varieties share the vineyard: Pinot Noir and Chardonnay. With a delicate vinification, the Pinot Noir, at the origin of the red wine, gives subtle and sensual wines with notes of red fruits. It is delicate to vinify this grape variety in order to obtain sufficient aromas, color and tannins, especially since the northern climate can sometimes hinder the perfect maturity of the berries.
The wines of Burgundy are classified in four main categories: The Grand Crus, grouping together 33 A.O.C. wines, representing 2% of the total production. The premiers crus, concerning 12% of the total production. Certain climates are indeed entitled to the appellation Premiers Crus. The village wines or communal appellations grouping together the A.O.C. of the name of the village or which may concern several communes such as Chablis. The regional appellations gather 22 regional A.O.C. and 50% of the red wines
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jean moreau pommard 1992
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