fixin - The terroir
FIXIN (pronounced Fissin) is situated in the Côte de
Nuits district between Marsannay and Gevrey-
Chambertin. In 1860, it merged with the neighbouring
hamlet of Fixey. As well as wine-cellars, attractions for
visitors include the 10th century church of Saint-
Antoine, the 12th century church Saint-Martin, the
Manor of La Perrière, François Rude’s famous statue
in the Parc Noisot of Napoleon in the process of
becoming immortal, a particularly handsome
communal laundry and the slate-covered village
The Premiers Crus are on reasonably homogenous brown limestone soils with east to south-east exposures between 350 to 380 meters of altitude. The remaining plots are on lower ground at the foot of the slopes and the soil is a mixture of limestone and marl.
FIXIN is 109 hectares of vines.
3 hectares of white Fixin with 0,5 hectare of Premier Cru “Clos de la Perrière”.
And 106 hectares of red Fixin with 21,5 hectares of Premier Cru :
· Clos de la Perrière : 4,5 hectares
· Clos du chapitre : 5 hectares
· Les Hervelets : 5 hectares
· Les Arvelets : 5 hectares
· Clos Napoléon : 2 hectares
The FIXIN appellation, which received official recognition in 1936, produces both, village and Premier Cru appellation. Production is largely of reds (Pinot Noir) but there are some plots of white (Chardonnay). The reds, called “winter wines”, are high-coloured with a brilliant deep purple colour. The bouquet comprises flower scents (violet peony), fruits (blackcurrant, Morello cherry, quince), animal scents, musk and pepper. Cherry-pits is also quite common. Often tannic and a little hard in their youth, the Fixin acquire a heightened and rounded attack and solid structure. Their fullness is remarkable and their texture delicate.
Reds wines: masculine yet delicate, its tannic structure makes it a worthy partner with braised pork, beef, poultry stews including their Indian variants (curry, tandoori). However, the delicacy of its aromas and its finish make inventive combinations such as paella, tapas or spring-rolls. Every cheeses are concerned. Servicing temperature: 13 to 15 °C