Nouveautés
Nouveautés
Bourgogne
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Savigny Lès Beaune rouge Aux Fourneaux 2021 SSA
Chandon de Briailles€63.00Les terres sont argileuses et profondes bien que l'on trouve plus de calcaire dans la partie haute de la parcelle. Cette vigne se situe dans la première partie du côteau et est exposée à l'Est.
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Marsannay Fleur de Pinot 2022
Pataille Sylvain€65.00A rare and precious cuvée, made from very old vines of fine Pinot. Vinified by infusion and aged for a long time, this is a delicate, almost ethereal wine of remarkable finesse. The most subtle expression of Pinot Noir in Marsannay.
Limited to 1 bottle per person
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Mercurey 2025
Wolber Bastian€65.00A full-bodied, well-structured Pinot Noir with beautiful fruit intensity, silky tannins, and a lingering finish.
Limited to 2 bottles per person.
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Cote de Nuits Village 2025
Wolber Bastian€68.00Deeper and fuller-bodied, this wine combines savory dark fruit with an elegant and perfectly balanced structure.
Limited to 2 bottles per person.
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Nuits-Saint-Georges "Les Longecourts" 2023
Rougeot Marc€69.00Terroir located just below the Saint Georges plot. A fine Pinot, 100% whole harvest, supple, very elegant.
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Savigny Les Beaunes 2025
Wolber Bastian€72.00Pinot Noir made from Savigny Les Beaunes grapes, with a focus on finesse and balance, offering elegant texture, fine tannins, and beautiful energy on the palate.
Limited to 2 bottles per person.
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SAVIGNY 2024
Lopez Arnaud - Pinot Noar€72.00pinot noir sur Savigny-lès-Beaune
1 bouteille par personne
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Pernand Vergelesses Blanc 2024
Skyaasen€75.00The most mineral of the house's white cuvées. Saline, vertical, taut profile. Beautiful bitterness on the finish, which calls to the table. A serious white with discreet charm.
Maximum one bottle per customer
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Savigny les Beaune 1er Cru "Les Lavières" 2024
Recchione Jérémy€75.00South/East-facing terroir, on a soil composed of lava (a thin layer of limestone), marl and limestone with entroques. On the same line as Pernands Vergelesses 1 er cru “Les Caradeux”. 75% whole-cluster Pinot Noir. Cold pre-fermentation for 3 days, 15-day fermentation in stainless steel tanks, slow pressing and racking into 228-liter barrels. Aged 11 months.
