This Morey-Saint-Denis red wine is made from Pinot Noir as its only grape variety. When tasted, we discover a lovely ruby color. A complex nose with notes of black fruits. The aromatic complexity that we discover on the nose persists in the mouth with black fruits, a spicy and even peppery frame. It will go perfectly with cold meats, red meat, poultry, game, barbecues and also cheese.

Aloxe-Corton 1er Cru "Les Valozières" from Domaine Roux Père et Fils. Established in the village of Saint-Aubin in Côte d'Or, the Roux family has been cultivating vines since 1885. The vineyard extends over more than 60 hectares, spread across 13 villages in the Côte de Beaune, Côte de Nuits and Côte Chalonnaise. By respecting the land and nature, they highlight the purity of the fruit and thus reveal the unique character of our localities.



This red wine Aloxe-Corton 1er Cru "Les Valozières" has a single grape variety, Pinot Noir. When tasted, this red wine has a beautiful ruby red color. The nose reveals aromas of small red and black fruits. On the palate, we find notes of peonies, jams and fruits. This red wine Aloxe-Corton 1er Cru "Les Valozières" is ideally enjoyed with good game.

Grape variety(ies): Syrah. The average age of the vines (over 60 years) guarantees a product of exceptional quality.

Harvest: Manual harvest when ripe.


Soil: It is composed of chloritic and ferruginous micaschists, mixed in the depressions of loess and earth veins. The plot that produces this wine is located at the edge of the Côte Blonde.

Vinification: After 100% destemming, the harvest is vinified in concrete vats. Daily pumping over ensures good extraction of color and tannins. The vinification temperature does not exceed 32°C. Only the run-off juice is used.


Aging: Aged entirely in 225 l barrels, with a proportion of new barrels, for 14 to 18 months.

Alcohol content: 14

Grape variety(ies): Syrah

Harvest: Manual harvest.


Soil: This wine comes from a blend of our four plots: • The Côte Brune and its terroir of altered/fragmented micaschists which gives the wine structure and power, • The Côte Blonde located on a vein of gneiss brings elegance and floral character, • Neve, located in the north of the appellation, on a soil composed of rocky micaschist gives tension and minerality to the wine, • Tupins at the southern end of the appellation, on an area of migmatite and silty sand brings notes of spices and black fruits.

Vinification: Vinification is done in uncoated raw concrete vats. The harvest is completely destemmed. Fermentation is done with indigenous yeasts, with a gradual temperature increase to reach 30-32°C. Vatting lasts between 4 and 5 weeks with regular pumping over at the start of maceration, some punching down, then passive infusion with work on the lees over the last 3 weeks. Daily tasting of each vat allows for tailor-made adjustments to the various operations and the release date.


Aging: “Hot” casking after draining and sedimentation for 24 to 48 hours to eliminate the last solid elements and the coarsest lees. Malolactic fermentation takes place in barrels. 50% barrels (228 liters), 50% demi-muids (600 liters), including 20 to 25% new. Wines are racked at the end of winter. Aging can last from 12 to 18 months depending on the vintage and the tasting of the wine.

Alcohol content: 14

Grape variety(ies): Syrah.

Harvest: Manual harvest at optimum maturity.


Soil: Our Hermitage “Monier de la Sizeranne” comes from a blend of different terroirs, arranged from West to East: • Les Bessards: of granitic origin, it constitutes the soul of a good Hermitage. • Le Méal: old alluvial terraces rich in gravel and rolled pebbles, more or less calcareous. • Les Greffieux: silt soil with a strong presence of rolled pebbles.

Vinification: The harvest, 100% destemmed, is vinified in concrete vats. Once or twice a day, punching down ensures good extraction. The temperature varies between 30 and 33°C.


Aging: 18 months of aging, 85% of which is in oak barrels, which gives the wine woody notes. The remaining 15% is aged in concrete vats to preserve minerality and freshness.

Alcohol content: 14.5

Grape variety(ies): Syrah 100%.

Harvest: The grape clusters are cut then transported in small crates to the winemaking cellar.


Soil: Brown soils from coarse-grained granite, with black mica, fractured and locally weathered.

Vinification: Alcoholic fermentation takes place in a small 30 HL concrete vat with a long maceration of around 5 weeks.


Aging: Entirely in barrels for a period of approximately 20 months (25% new barrels).

Alcohol content: 13.5

Tasting

Eye: very deep garnet red.

Nose: small black fruits, ink and black pepper.

Palate: very present tannins, liquorice. Depending on the vintage, the wine can be kept for 30 to 60 years, or even 50 to 75 years.

Grape variety(ies): 100% Syrah.

Harvest: The grapes are picked when ripe.


Soil: This wine comes from the place called Les Greffieux at the foot of the Hermitage hill. This terroir is made up of a terrace of glacial alluvium composed of rolled pebbles and clay.

Vinification: The harvest is completely destemmed, then vinified in cement vats. A long maceration allows a gentle extraction of tannins. Only the run-off juice is used.


Aging: The wine is aged 100% in barrels, a third new and the remainder in barrels of one or two wines. Aging lasts 14 to 18 months. Natural clarification. Unfined wine.

Alcohol content: 14.5