If Chablis is the undisputed kingdom of stone and Chardonnay, Bourgogne Vindemiola is proof that Pinot Noir, in these cool lands, can still tell a story of unexpected freshness and joy. In a region where white wine is the norm, the Poitouts, with their usual desire to experiment, have also managed to highlight the parcels dedicated to red grape varieties. The name “Vindemiola” evokes the concept of a small harvest, a ritual celebrating the joy of picking grapes and the simplicity of freshly transformed fruit. Here, the limestone and marl-rich soils give Pinot Noir a verticality that cannot be found in its more famous and structured cousins from the Côte d’Or. This is a wine that does not seek to impress with power, but instead captivates with subtle grace and an almost electric energy. Producing a red wine in Chablis is a technical challenge: the harsh climate demands meticulous vineyard management in order for the grapes to achieve perfect ripeness without losing the vibrant acidity that is the stylistic signature of the Poitout family. 100% Pinot Noir, a grape variety known for being one of the most temperamental in the world, here sheds every trace of heaviness to become transparent and luminous. The grapes are fully destemmed to avoid green tannins from the stems interfering with the smoothness of the palate. Fermentation takes place in stainless steel tanks, a choice designed to preserve the purity of the primary fruit aromas. Only a small portion of the wine spends three months ageing in oak barrels. This short passage is not intended to give toasted or intrusive notes, but instead acts like a tailor refining a suit, smoothing the tannins and giving the wine a slightly more defined and rounded structure. Pale, transparent ruby red in colour, typical of the variety, the nose is a small celebration of red fruits such as redcurrant and sour cherry, accompanied by a delicate woodland note that emerges after a few moments. On the palate, freshness leads the tasting experience. A lively wine with silky tannins that never grip too tightly. The finish is clean and inviting, with a return of wild berries that immediately calls for another sip. Try it with a charcuterie board. Its acidity perfectly balances the richness of mortadella or salami. Also excellent with seared tuna.