Le Petit Cellier is a wine of complexity and finesse directly from the birthplace of the Pinot Noir. The vineyard itself is part of a historic five-hectare Cistercian monastery in Givry where gravity-flow winemaking and low-intervention methods reflect a deep respect for terroir and traditional winemaking. Sourced from old vines originally classified as premier cru, the wine is organically farmed and vinified in the same ways that make up the region’s top parcels of land. It opens with vivid aromas of cherry, baking spices, and dark flowers. On the palate, the wine is structured and balanced with bright acidity, firm, grippy tannins and flavors of ripe raspberry, cherry, smoke, leather, and earthy forest floor. This stunning Burgundy pairs beautifully with Peking Duck, creamy Pasta Pomodoro, or aged Brie.