Aloxe-Corton

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Aloxe-Corton is located north of the Cote de Beaune, close to Ladoix and Pernand-Vergelesses. The soil in this production area is reddish brown flint and limestone, rich in potassium and phosphoric acid. The soils in the northern areas are pebbles, clay and marl. Both red wine (98%) and white wine are produced here, which is quite rare, with only 2%. It is worth mentioning that the “Corton” in Aloxe-Corton was only added to “Aloxe” in the 19th century as an embellishment. "Corton" itself is a Grand Cru. The situation is similar to Grevey-Chambertin in Cote de Nuits.

Know more about Leroy

Aloxe-Corton Vineyards

There are 14 first-class gardens in the Aloxe-Corton area. Among them, "Les Vercots", a first-class garden, is most famous. The vineyard is located on the mountainside of the local area and faces south. The abundant sunshine allows the grapes to fully mature. Both in terms of body and flavor, it is quite rich.

14 Premier Crus

Clos des Maréchaudes/ Clos du Chapitre/ La Coutière/ La Maréchaude/ La Toppe au Vert/ Les Chaillots/ Les Fournières/ Les Guérets/ Les Maréchaudes/ Les Moutottes Les Paulands/ Les Petites Folières/ Les Valozières/ Les Vercots

15 Climats

Boulmeau/ La Boulotte/ La Toppe MarteneauLes Boutières/ Les Brunettes et Planchots/ Les BruyèresLes Caillettes/ Les CiternesLes Combes/ Les Crapousuets/ Les Cras/ Les Genevrières et le Suchot/ Les Morais/ Les Petits Vercots/ Les Valozières

Style

It has a solid and well-proportioned body, and the flavor is relatively rich compared to other Burgundy producing areas. When young, it has aromas of red fruits (raspberries, strawberries) and black fruits (cassis, blackberries). It ages and develops into notes of peony and jasmine, candied fruit, and even pistachios, plums, leather, truffles, mushrooms and cinnamon.

Food Pairing

Since Aloxe-Corton has full tannins and a powerful style, it is particularly suitable for dishes with strong flavors. For example, dishes such as grilled ribs and stewed lamb. In addition, it is also a good choice to pair with soft cheese (such as Époisses, Livarot).