100% Pinot Noir

Food pairings: Terrines, andouillette, grilled skewers, pizza and Camembert; with a few years of age, braised meats such as pot-au-feu or bœuf bourguignon.

Winemaking: Traditional vinification with punching down and pumping over during a 10 to 15 day maceration, followed by aging in oak barrels, 15% of them new, and bottling with light filtration.

Vineyards and terroir: Mont-Avril is the Goubard family's emblematic lieu-dit, whose slope overlooks Saint-Désert. Once planted with vines, it was abandoned in the early 20th century until Michel Goubard brought it back to life from the 1960s. The vines face southeast at about 420 metres altitude on clay-limestone soil, and the wine is a blend of many parcels at different altitudes.

Family and history: The Goubard family has made wine in Burgundy since at least the 17th century. Based in Saint-Désert in the heart of the Côte Chalonnaise, the domaine is now run by Michel Goubard's sons: Pierre-François, who looks after the cellar, and Vincent, who tends the vineyards from Mont Avril to Givry. The labels pay tribute to Courtépée, the Burgundian writer who described the gentle slopes of Mont Avril.

In the pictures: The Goubard family at the domaine; in the domaine's vineyards; and the barrel cellar at Saint-Désert (photos: Domaine Goubard).