BURGUNDYS

Red burgundys:
are 100% made with pinot noir (except the gamay).

This particular grape variety, is widely considered to produce some of the world's finest wines, but is quite difficult to cultivate and transform into wine. Burgundys are considered to be the most elegant wines. This is because of their finesse and light structure. The tremendously broad range of bouquets, flavors, textures and impressions that pinot noir can produce, is totally unique. Traditional red burgundy is famous for its fleshy, 'farmyard' aromas', but changing fashions and new easier-to-grow clones have favoured a lighter, fruitier style. Dominating fruits flavors, are these of cherry, raspberry or currant.

It is drank, usually after 5 years, except for the Grand Cru which will fully mature after 10 years and longer.

White burgundys:
are 100% made of chardonnay (except of aligoté).

Traditionally in Bourgogne, both fermenation, as well as maturation, are processed in the barrels. Wines are always round, flavors are highly concentrated ( white fruits, white flowers, marzipan, hazelnut). In addition to being the most expensive, the Burgundy examples of chardonnay were long considered the benchmark standard of expressing terroir through this specific variety.