Definition: Saint-Aubin AOC

Côte-de-Beaune region in Burgundy. Production area located about fifteen kilometres south-west of Beaune, close to the Saône-et-Loire department, more precisely within the boundaries of the commune of Saint-Aubin in the Côte-d'Or department. Classified as a communal AOC with 25 premiers crus in 1970. Area under production: just over 145 hectares. White grape varieties: Chardonnay and Pinot; grey: Pinot Beurot; black: Pinot Noir and Pinot Liébault. The incorporation of white and grey grape varieties such as Chardonnay and Pinots into the harvest intended for the production of red wines is still authorised, provided that they do not exceed 15%. The appellation covers a total of 237 hectares, of which 156 hectares are classified as premier cru. Produced in: white and red. Can be kept: 6 to 10 years for white, or up to 15 years depending on the vintage and cru; 4 to 6 years for red, or even longer, depending on the vintage and cru. Ideal serving temperature: between 12 and 14°C for white; between 15 and 16°C for red. Pair with: white wine with black butter skate, poultry dumplings, trout with almonds, fish in cream sauce, foie gras, white meat or shellfish; red wine with hare pâté, roast lamb, Châteaubriand steak or roast poultry.