Aux Fourneaux

The parcel

The Premier Cru occupies the upper part of Les Fournaux. Drier and poorer than the lower slope, its soil produces finer tannins and a longer finish. Remains of charcoal furnaces explain the site's name.

Soil Iron-rich soil, poorer on the upper slope

Winemaking & ageing

Grapes arrive in small crates and are sorted before vatting. Fermentation lasts around fifteen days with punch-downs, followed by barrel ageing with 30% new oak. Bellows-assisted racking limits handling.

Tasting notes

Sour cherry, blackcurrant and raspberry aromas. Woodland notes develop with age, alongside a structured palate and fine tannins.

At the table

Red meat, poultry or game birds.