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Wine Corton-Charlemagne
The white wine produced in this appellation is certainly one of the most renowned Grands Crus of the Côte-de-Beaune. The marriage of the Chardonnay grape variety with an incomparable terroir is very successful, the latter developing intense and rich aromas in the region. Read more on Corton-Charlemagne
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Appellation Corton-Charlemagne
The AOC Corton-Charlemagne, in honour of the Emperor Charlemagne
The'AOC Corton-Charlemagne derives its name and existence from a precious gift given by Charlemagne to the church of Saint Andoche in Saulieu in 775: a vineyard! He did not know the full value of this gift...
Today, the appellation extends over the communes of Aloxe-Corton, Ladoix-Serrigny and Pernand-Vergelesses. In the heights of the Corton mountain, 8 Burgundy climats can host Corton-Charlemagne: En Charlemagne, Le Charlemagne, Hautes Mourottes, Basses Mourottes, Le Corton, Les Languettes, Les Renardes and finally Les Pougets.
57 hectares of chardonnay are planted on the sloping hillsides of the appellation, and this grape variety really finds an ideal land of expression in Corton-Charlemagne: it is very concentrated in aromas and at the same time very delicate. The climate of the appellation is continental, and the soils are diverse: brown, marly or clay-limestone soils, with some pebbles.
Taste the Grand Cru Corton-Charlemagne
The colour of this white wine is clear, golden, crossed by some green reflections. It becomes more amber with time. The nose offers scents of citrus, pineapple, cooked apple, but also scents of lime, fern, cinnamon and flint. There are some buttered, even toasted notes, very pleasant. As the year progresses, the nose can develop notes of honey and truffle.
On the palate, this is a powerful but fresh wine with remarkable balance. It will reach its peak after a decade of cellaring, although some vintages can be kept for up to 30 years.
A gastronomic wine, it should be accompanied by fine and tasty dishes, cooked with quality products. The Corton-Charlemagne is a good match for foie gras, Bresse poultry, shellfish, firm-fleshed fish such as monkfish or turbot, and is also excellent with truffle risotto or blue-veined cheeses.
Bourgogne appellations
Blagny
Burgundy Rosé
Burgundy-Côte-Chalonnaise
Burgundy-Côte-Saint-Jacques
Burgundy-Côtes-d'Auxerre Rosé
Burgundy-Côtes-du-Couchois
Burgundy-Grand-Ordinaire
Burgundy-Hautes-Côtes-de-Beaune
Burgundy-Hautes-Côtes-de-Nuits
Burgundy-Vézelay
Crème de fruits
Criots-Bâtard-Montrachet
La Tache
Mâcon Supérieur
Mâcon-Chaintré
Mâcon-Chardonnay
Mâcon-Solutré A.O.C.
Mâcon-Vergisson
Mazoyères-Chambertin
Pouilly-Loché
Vin de Pays de Sainte-Marie-la-Blanche
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