La Reine Pédauque

A bizarre name, so much so that Anatole France decided to dedicate a short story to this 'Rôtisserie de la reine Pédauque' in 1892, already famous in 1936 and for which the first range of these wines was created. A project curated with extreme precision and competence to highlight a place of extraordinary fertility and demonstrate skill in the processing of different grape varieties. An adaptive rather than systematic commitment and designed according to the climatic conditions of the individual years. Keywords: elegance and microclimate. A combination of calcareous soil, slopes and a prolonged reflection of heat from the ground are the phenomena that act in combination in a skilful winemaking art in which fermentation in wooden vats plays a central role. A journey through time that begins with Pinot Noir, aged for 10 months in oak barrels, full of red fruits and currants, spicy and with a pleasant sip, particularly suitable for rabbit meat and semi-mature cheeses. For the three appellations coming from the Côte de Nuits, wines of great elegance and always surprising could not be missing such as the elegant and full-bodied Vosne-Romanée , the full and solid Nuits Saint Georges , and the superb and silky Gevrey-Chambertin , all carefully worked to give a structured and precise taste, great complexity on the sip and an experience of total immersion in the place of origin. The whites are no less representative: with Puligny-Montrachet we have a pure Chardonnay, a classic example of fermentation in oak barrels for 10 months and the unmistakable hints of butter, apples and hazelnuts that give a wine with a proud and confident character. Equally remarkable is the Meursault with 16 months of aging to return elegant hints of fern, brioche and toasted bread. We started from the name: in short, a place where myths and legends, high expressions of culinary culture and travel reports intertwine. We will never know if Pié d'oca was someone's name or even the name given to the leaf of a typical grape variety. Perhaps the time has really come to discover a region that loses itself in elegance and vastness of flavors by appreciating it first and foremost in the glass.