Produced by Domaine Pernot-Belicard, a family winery located in the heart of the Côtes-de-Bon, in the famous village of Puligny-Montrachet, Burgundy, France. The winery was created by Philippe Pernot, a sixth generation winemaker, and is now managed by him and his wife Carole Belicard. Domaine Pernot-Belicard has established itself as one of the best contemporary producers in Puligny-Montrachet, combining tradition, precision and a sustainable approach to viticulture. All vineyards are cultivated with limited intervention and hand-picked to maximize the character of the terroir.

Varietal composition: 100% Chardonnay

Terroir: The vineyards are located in the Puligny-Montrachet appellation, in the southern Côtes-de-Bon, on limestone-clay soils rich in minerals. These soils are known for their ability to give wines elegance, finesse and pronounced minerality. The climate is temperate continental – with warm days and cool nights, which preserve the high natural acidity and aromatic purity of the grapes.

Vinification: The grapes are hand-picked and undergo a meticulous selection. After gentle pressing, alcoholic fermentation takes place in oak barrels, some of which are new (around 20–25%). The wine is aged on its fine lees (sur lie) for a period of around 12 months, with periodic bâtonnage (stirring of the lees), which gives depth, creaminess and texture. It is then bottled without unnecessary filtration to preserve the authenticity of the taste.

Organoleptic characteristics
Aroma: Refined and complex nose with aromas of white peach, citrus, lime peel and jasmine, enriched by nuances of fresh butter, roasted almonds and a mineral chalky note.
Taste: Balanced and elegant, with juicy freshness, creamy structure and a long, mineral finish. It perfectly expresses the style of Puligny-Montrachet – precision, purity and nobility.

Food pairings: Excellent with grilled fish, seafood, crab, lobster, as well as white meats in butter or wine sauces, foie gras, mushrooms and aged cheeses.

Serving temperature: 10°–12 °C

Aging potential: 5–8 years after harvest, with the wine developing more complex aromas of honey, hazelnut and ripe fruit over time, while maintaining its exquisite balance and mineral depth.