L'abus d'alcool est dangereux pour
la santé : consommer avec modération. |
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Philippe and Etienne Delarche run a family estate of 9 hectares in the villages
of Pernand-Vergelesses and Aloxe-Corton. The harvest is hand-picked and the
wines made in the traditional manner.
For our red wines, the grapes are destemmed, then spend 10 to 12 days in the vat.
The cap of skins is punched by hand, then the grapes are pressed. During
fermentation, the temperature is constantly checked. The wines are then put
into barrels and left to mature for around 15 months. The red wines are concentrated,
with lovely colour and red-fruit aromas; they are complex and perfectly balanced.
For our white wines, the grapes are pressed and the must left to settle.
Fermentation takes place in small vats at a temperature not exceeding 20°C
for the Pernands while the Corton Charlemagnes go straight into barrels.
All the wines spend a minimum of 12 months in barrels. They have subtle aromas
and are well-balanced with spicy, mineral flavours.
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Nos appellations :
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