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Located on the boundaries of Côte de Nuits and Côte de Beaune, but belonging to Côte de Beaune, planted between 280 and 330 meters above sea level, the Corton-Charlemagne vineyard is for a great part south-west facing. The Corton mountain gathers here the towns of Aloxe-Corton, Pernand-Vergelesses and Ladoix-Serrigny. 

Its steep slopes (20 to 23%) are located on the highest part of the Corton mountain between Ladoix-Serrigny and Meursault and are composed of marly soils, whose colour vary (yellowish, ochre, brown), rich in calcareous clay. White limestone alternate with marl under a thin coat of rendzines. 

This vineyard was offered by emperor Charlemagne in 775 to the collegiate Saint-Andoche of Saulieu. It stayed a thousand years in this patrimony. The Corton-Charlemagne gathers the Charlemagne and En Charlemagne climates, and a few other neighbouring climates federated under that banner (the Grand Cru controlled designation of origin dates back to the 31st of July 1937). Contrary to the Corton, the climate name is not shown on the label. 

This Grand Cru climates care : 

Basses Mourottes, En Charlemagne, Hautes Mourottes, Le Charlemagne, Le Corton, Les languettes, Les pougets, Les Renardes. 

Grape varieties : Exclusively Chardonnay with an average production year after year amounting to 300.000 bottles, so very rare. 

Colours : pale gold in its youth, and adorned with green highlights, Corton-Charlemagne earns with age amber and yellow shades. 

With an infinite gentleness, its bouquet discloses buttered tones, baked apple, citruses, pineapple, linden, fern, juniper, cinnamon and flint. 

Honey tints are common. When the vintages are older, around 25 to 30 years, leather and truffle notes appear. The wine is concentrated and very well-balanced. A variety never established such a strong and perfect link with terroir. 

Endowed with an outstanding sourness, perfectly mastered by an opulence that is smooth in taste, this wine is to be associated with noble delicacies like foie gras, but powerful and aromatic themselves. Natural candidates are just as well foie gras as noble seafood like lobster or crab… Ideally suited for main dishes with poultry or veal in white sauce but also by the end of the meal, with blue cheeses. 

Serving temperature : 12 to 14°C.

Bottle 0.75L