Bourgogne AOC Pinot Noir, this red wine by Mark Haisma was born between Gevrey-Chambertin and Brochon. We are in the so-called Côte de Nuits, famous for being the birthplace of some of the world's finest Pinot Noirs. The Burgundian terroir is characterised by a semi-continental climate with hot summers and cold winters, ideal for viticulture. The soils of this area are predominantly clay and limestone, with a significant presence of marl and fossils. These elements give the wines a unique mineral structure and complexity, making each sip a true expression of the terroir. Harvesting is carried out entirely by hand, allowing the grapes to be carefully selected. A part of the bunches is then vinified whole. A technique that helps preserve the freshness of the initial fruit. Fermentation takes place mainly in cement vats, using very delicate extraction techniques to extract only the noblest compounds from the grapes. Finally, ageing takes place in small French oak barrels, with a well-considered use of new wood, usually in the order of 10-20%, to add complexity without overpowering the fruit character of the wine. Mark Haisma's Pinot Noir magnificently embodies the classic descriptors of the variety. The nose has intense aromas of fresh red fruits, such as cherry and raspberry, with nuances of sweet spices and a delicate hint of vanilla. In the mouth, however, it is juicy and pulpy, with a vibrant freshness that invites one to take another sip. The tannins are fine and well integrated, giving the wine an elegant structure and long persistence. This Pinot Noir pairs perfectly with starters and light main courses. Ideal with poultry, white meats, and fatty fish such as salmon. Served slightly chilled, it proves to be as unusual an aperitif as it is enjoyable.