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One of the world's most planted grape varieties

Pinot Noir 

Also called Spätburgunder in Germany or Pinot Nero in Italy.
Pinot Noir is a black grape variety native to Burgundy, it is associated with the prestigious CĂ´te d'Or appellations (CĂ´te de Nuits), but it adapts very well to other cool climate vineyards beyond the borders of France. This makes it one of the most planted grape varieties in the world. Often vinified alone, it produces red wines and more rarely rosĂ© wines. Blended, it produces crĂ©mants and contributes to the prestige of the Champagne wines. With its complexity, it is one of the noble grape varieties, giving wines of great aromatic finesse.

In France and all over the world


Burgundy, Champagne, Alsace, Loire, Savoie, Jura


Germany, United States, Italy, New Zealand, Australia, Switzerland, Hungary, Austria, and South Africa…

By type of wine: Red, rosĂ© and sparkling

Côte de Nuits, Romanée Conti, Sancerre, Baden, Central Otago, Oregon


In the glass

Lively, light and not very tannic. Of great finesseVast aromatic palette: black cherry and red fruit notes, sometimes spicy or cocoa when vinified in barrel. Delicate texture and notes of undergrowth when mature.

Rare, the rosĂ© wines made of Pinot Noir are often pale, lively and fresh. They are appreciated for their lightness. They can be found in Burgundy, Alsace and Central Loire (Sancerre) even if these regions do not favour the production of rosĂ©. 

Pinot Noir brings power and body to sparkling wines. It gives white or rosĂ© sparkling wines structure and finesse. 

Champagne: Vinified in white (thanks to direct pressing), Pinot Noir harmoniously complements Chardonnay (freshness, elegance) and Pinot Meunier (suppleness and perfume) in the blending of Champagne. 

Pinot Noir with your meals


Cold meats, grilled meats, red flesh fish

When mature: meats in lightly spicy sauce (boeuf bourguignon, pot au feu, coq au vin, game stew)

Mushroom: ceps

Cheese: Reblochon, Morbier, Saint Nectaire


Cold meats: dry sausages, ham (mangalitza, pata negra and cooked ham), pâté and rillettes

Barbecues: White meat, fish

Savory pies: Pizza, tuna pie, quiches, flammekueche

Cheese soufflé

Stuffed vegetables


CrĂ©mant and Champagne as an aperitif

The most vinous and powerful Champagnes find their place during the meal with poultry, or fine-fleshed fish (pike-perch, fera, coley...) and shellfish (crab, spider crab, Norway lobster)

Cheese: Brie and hard cheeses (Comté, Gruyère, Emmental, Beaufort...)



Vinified as a red wine, lovers of light wines appreciate it from its youth as a single variety for its characteristic black cherry (Morello cherry) aromas. With time, this bouquet evolves towards notes of brandy (kirsch), leather and game. It is used in the making of Burgundy Grands Crus such as those of the Romanée-Conti, Chambertin, Corton, Musigny... A region where the grape variety is almost exclusive to red wines and where every nuance of the terroir can be appreciated.

Not very productive but very qualitative, this grape variety offers great wines in the northern areas (cool climate), whereas it is less successful in the hot areas where only the maturity is combined with elegance towards more patinated tannins.

In Champagne, it represents 40% of all the grape varieties. Blended with Pinot Meunier and Chardonnay, it is used in the vinification of this famous French sparkling wine.

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