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The Pinot Noir variety has been known in the Burgundy region for a long time now, as demonstrated by its genetic variability. It might have originated from wild vines selected and cultivated when the Romans first arrived. In this case, it could be the allobrogica, an ancient Roman vine variety. In the Middle Ages its history was inextricably linked with that of the monasteries which contributed to the renown of the Burgundy wine area. Each village jealously guarded its own variety of pinot, spawning a huge variety of families with each mutation. The spread of this variety through regions of Germanic influence (Germany, Switzerland, Austria, Alsace...) dates back to that time. Its introduction into the new winegrowing countries (Australia, USA...) was linked to German emigration to these countries.

It is now to be found in the Languedoc, more specifically in the Aude region where it produces wines of great quality.


The grapes are mainly selected from a variety of terroirs and vineyards in the Languedoc area in the South of France.

Clay-limestone soils.

Vinification and maturing

Maceration lasting several weeks, and maturing for 4 to 6 months at low temperatures.

Tasting notes

Ruby-red colour.

The bouquet combines black and red fruit with notes of under-wood and liquorice.

Open and balanced in the attack with notes of liquorice and strawberry, and a well rounded finish with hints of jam.

Food and wine pairing

Perfect with red meat, poultry and pizzas.

Serving suggestions

Serve at between 12 and 14°C. (54-57°F).