BOURGOGNE PASSE-TOUT-GRAINS

BOURGOGNE
PASSE-TOUT-GRAINS

click on one of the vintages below for further information

2023 2024 2025

Grape variety

Pinot Noir, a noble grape variety from northern Burgundy, is blended with Gamay, renowned in the south of the region and in Beaujolais for its fruity aromas.

Tasting notes

Colour: Sweet cherry colour.

Nose: Fruity, with aromas of peach and ripe apricot.

Palate: Frank and pleasant on the palate, with a hint of blackcurrant sorbet and a slightly mentholated finish.

Wine and food pairing

A great companion to charcuterie, kebabs, oeufs en meurette, stuffed tomatoes, pan-fried salmon, courgette pie, fondue bourguignonne, roast veal, snails, poultry and simple cheeses.

Serving temperature

Serve ideally at a temperature of 12-14°C. (54-57°F.).

Ageing potential

Light and tasty, this wine is best drunk young. But it will keep well for 2 to 3 years after the vintage.

Origin

The Bourgogne Passe-Tout-Grains appellation is reserved for red and rosé wines, covering 250 hectares of vineyards.

These wines are made from a blend of Pinot Noir and Gamay grapes. Pinot Noir must account for at least one third of the total quantity. A good Passetoutgrain generally contains equal parts of each grape variety, resulting in a lively, well-structured wine that is best enjoyed in all its youthful fruity splendour.

The grapes come from vines grown on a variety of soils, with limestone hillsides (sometimes chalky or Kimmeridgian) in the north, limestone marl in the Côte d'Or and clay marl with touches of granite in Saône-et-Loire.

Vinification and maturing

The grapes are not destemmed to encourage intracellular fermentation, which produces elegant, light aromas. Vatting lasts 10 to 12 days. Alcoholic fermentation and maceration take place at a controlled temperature in open vats (punching down twice a day). The grapes are then pressed and the juice put into vats for malolactic fermentation. The wine is bottled in the spring to preserve its aromas.