Located west of Meursault, Auxey-Duresses, with its hamlets of Petit-Auxey and Melin, is undoubtedly one of the sanctuaries of Celtic and Gallo-Roman viticulture in Burgundy.
Its clay-limestone soil, rich in marl, produces a white wine that is both taut and fleshy.
It pairs perfectly with shrimp in a spicy sauce, seafood gratins, as well as with the Gruyère family of cheeses, blue cheeses, and certain goat’s cheeses.
Location & terroir
Grape variety : 100% Chardonnay
Altitude : between 320 and 350 metres
Exposure : East / South-East
Soil : very stony limestone, marl and clay
Average vine age : 30 years
Viticulture
Guyot pruning
Yield: approximately 45 hl/ha
Hand-harvested with parcel-level sorting
Vinification & Ageing
Whole-cluster gentle pressing
Cold settling for 24 to 48 hours
Alcoholic and malolactic fermentations in 400 L French oak barrels
Aged for 12 months in 400l barrels, followed by 6 months in stainless steel tanks
Tasting Notes
Colour: bright pale golden yellow
Nose: white flowers, fresh apple, with a mineral touch
Palate: lively and precise, well balanced between tension and roundness
Food & Wine Pairings
Grilled fish
Scallops, shellfish
Poultry in cream sauce, mushroom risotto
Cheese: Comté, Beaufort, aged goat’s cheese
