Bourgogne Passetoutgrain „Les Vercherres“ Sans Sulfite Ajouté AOC 2020


Incl. VAT.
(30,68  / 1000 ml)

Out of stock

SKU: 9910242018 Kategorien: , Weingut:

Contains sulfur







Alcohol content

13% Vol.

Residual sweetness



5,2 g/l

Drinking temperature



Domaine Rougeot Père & Fils, 6 rue André Ropiteau, 21190 Mersault, France. Organic certificate: FR-BIO-01

Tasting note from from 07.07.2021, Copyright Sebastian Bordthäuser

"Our Grand Cru of daily life," is how Pierre-Henri describes Les Verchèrres, made from 65% Pinot Noir and 35% Gamay. Planted in a mixed system, the grapes are only harvested when the Pinot is ripe and the Gamay is thus fully ripe.

Grown on calcareous soils, it is harvested by hand and sorted again on two sorting tables. Afterwards, 90% whole bunches go directly into the fermentation rack with subsequent maceration of 15-18 days with daily pumping over and racking once or twice during fermentation. This is followed by blending of the free-run juice , the press juice and a maximum of yeast. Malolactic fermentation and ageing in 600 litre barrels for seven to nine months. Filled without added sulphur.


Purple red with violet reflections.


Clear as a bell with almost crystalline black cherry and blackberry, it shines from the goblet like an anti-aircraft spotlight in front of the local multi-purpose hall. Dark and deep, the nose is complemented by elderberries for the tart aromatic bass as well as pomegranate seeds for the fresh twist. Joyfully fruity super glou with a highly animating bouquet.


The 2020 Passetoutgrain "Les Verchèrres" Sans Sulphite Ajouté from Domaine Rougeot Pére & Fils also shines on the palate in sparkling purple. Black cherries, blackberries and mulberries are aromatically framed by elderberries with a tart underlay. The tannins are fluffy soft like panne velvet and the acidity sparkles in radiant ruby on the palate and makes you want to refill a glass after glass - high frequency.

Food recommendations from Sebastian Bordthäuser

  • Beetroot with caraway caramel on goat's cheese cream and wild herb salad
  • Octopus cooked in its own juice with tomato, potatoes and black olives
  • Roasted black pudding with mashed potatoes and stewed apple, fried onions and pomegranate


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