Use the FREESHIPPING *code and don't pay for shipping
Shopping Cart

In the cart you have:

Your cart is empty

Vines Pinot Nero ( %)

Color: Ruby red with purple reflections.
Smell: The nose is elegant and deep, notes of small black fruits and delicate spices, it takes time to air and reveal itself.
Taste: On the palate it is full-bodied, full and intense, rich in aromas, with velvety tannins and very luminous persistence.
Food pairing: Perfect for important dishes based on red meats and game, first courses with meat sauces, cold cuts and aged cheeses.

Production area: Domaine Bertagna cultivates its own parcel of less than one hectare called Les Beaux Monts, a fascinating Premier Cru, located between Echezeaux and Richebourg.
Soil: Slope rich in stones with excellent drainage.
Vinification: Fermentation at controlled temperature for a minimum period of three weeks.
Aging: In barriques, half new, for a period of 15 to 18 months.

Domaine Bertagna

Domaine Bertagna is located in Vougeot, in the Côte de Nuits. It has 17 hectares of vineyards, of which 16 planted in Pinot Noir and 1 in Chardonnay. The production includes five Grand Cru wines, seven Premier Cru and two Village in the production area which extends from Gevrey Chambertin in the north (Chambertin) to Aloxe-Corton in the south (Corton and Corton Charlemagne). In 1982 the Günther Reh family, originally from the Moselle in Germany, bought the company from Claude Bertagna, who founded it around 1950. Today it is managed by Eva Reh-Siddle; in the last decade the domaine has been modernized with technological investments and new parcels of vineyards have been acquired. The diversity and completeness of appellations allows us to count the Domaine Bertagna among the most renowned in the region. The domaine is located a few hundred meters from the famous Château du Clos de Vougeot and overlooks the vineyards of the Vougeot appellation. The production philosophy starts from the concept that 80% of the final quality of the wine depends on the work done in the vineyard, so great attention is paid to all phases of manual work. Quality and precision are the leitmotiv of the company. The vineyards (minimum 10,000 plants / hectare) do not undergo any chemical treatment. Instead of treatments with insecticides and pesticides, other means of pest control are adopted, including sexual confusion. The natural cultivation methods put into practice together with the "green vintages" that limit the production, significantly increase the quality of the grapes and allow to obtain more concentrated aromas. The search for the purity of the fruit is reflected in the wines, with a precise, velvety and elegant character. The vineyards rest on calcareous soils, which here and there have singular peculiarities, being more or less pebbly and with variations in the more or less red color of the soils, linked to the richness in iron oxide and their clay content. It is in this geological diversity that the magic of Burgundy resides, where vineyards sometimes located a few meters from each other produce wines that are so different from each other, giving a complete sense to the concept of "terroir". From a climatological point of view, the average annual rainfall of 710 mm (840 mm in Bordeaux, 610 mm in Champagne) and the generous insolation of 1965 hours / year (2150 in Bordeaux, 1895 in Champagne) are perfectly suited to the two Burgundian vines , Pinot Noir and Chardonnay. The history of viticulture in Burgundy is closely related, as in other European areas, to the Church. The cultivation of the vine dates back to Roman times but it was the powerful Cistercian monks in 1400 who planted vineyards in Vougeot and subsequently built the fabulous Château de Vougeot, where the grape presses were also located. Following the French revolution, the lands belonging to the Church and the nobility were fragmented, which explains the social fabric still in force today, where the Domaine are owners of small parcels in various countries rather than possessing large plots around a large cellar, as it is normally in other wine regions. In the cellars of the Domaine Bertagna the vinification is carried out with great respect for the raw material: rigorous selection of the grapes, right intensity in the pressing for the extraction of color, aromas and tannins of future wines, respect for the activity of indigenous micro-organisms, the all in search of the authenticity and purity of the various appellations. The aging in the cellar takes place in the so-called "pièces" or "fûts bourguignons", 228 liter barrels. Each cru deserves a careful choice of woods. The barrels are all French fine-grained wood from the forests of Allier, Bertranges, Tronçais and Vosges. In general, a set of various woods is used for each cru in order to bring greater aromatic complexity even if, for example, Clos Saint Denis ages particularly well in barrels made of woods from the Bertranges forest, while Nuits St. Georges is integrates perfectly with the pièces of the Vosges and the Center. The fineness of the wood is of fundamental importance, as is the roasting, which must be slow and sweet. The percentage of new barrels varies according to the thousandth and in any case the influence of wood on wine must not be predominant; in general the Grand Cru are aged in new barrels for 30-50%, the premier cru for 20-30%, the "village" for 20%. Barrel refinements last from 15 to 18 months for red cru and 12-15 months for Vougeot 1er white cru and Corton Charlemagne.

Last entries