Production area

In Côte de Beaune, the Montagne de Corton brings together the villages of Ladoix-Serrigny, Aloxe-Corton and Pernand-Vergelesses, between Côte des Pierres (south of Côte de Nuits, where vines mingle with the Comblanchien stone quarries) and Savigny-lès-Beaune (north of Côte de Beaune).


At an altitude of 273 meters and located on a former stone quarry, the "Perrières" climate is perfectly exposed to the southeast. The brown and red clay soils produce intense, gourmet wines.


100% Pinot Noir

Tasting notes

The Corton-Perrières Grand Cru shows a deep ruby hue. It seduces us with notes of cherry, undergrowth and cloves. These aromas gives complexity to the wine that is matched with a soft and ample mouthfeel and silky tannins. Nicely lingering in the finish with licorice and toasty notes.

Vinification and maturing

Manual harvest.
The grapes after a light crushing and destemming are put whole in stainless steel tanks. A small part of the whole harvest can be incorporated depending on the state of the raw material. After a cold maceration of a few days, the active phase of fermentation takes place with temperature control. During this period, the wine is pumped over and/or punched down. After pneumatic pressing the wines are put into barrels where the maturing process takes place. From 12 to 15 months for this wine, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. Some modifications on the overall technique can be made depending on the vintage.

Food and wine pairing

Solid and opulent, Corton is a Bourgogne’s iconic - highly complex, impressively mouth-filling in a way that is at once sensual and structured. For this reason, strong soft-centred cheeses and blue cheeses are needed to tame it. But, without question, its closest companions are highlyflavoured meats that match its powerful flavours and intense aromas. Indeed this wine is sublime with roast or grilled beef, or any and all game (furred or feathered) roasted, braised or - naturally - in sauce.

Serving suggestions

14 to 16°C.

Ageing potential

15-20 years

Ropiteau Frères since 1848


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