AGE OF VINE
60 years
60 years
GEOLOGY
The grapes come from the vineyards of the village of Gevrey-Chambertin in the north of the Côte de Nuits. Soil: clay-limestone. Average slope. 100% Pinot Noir. Guyot with different annual works of the vine (pruning, trellising on wire / knotting, stripping).
The grapes come from the vineyards of the village of Gevrey-Chambertin in the north of the Côte de Nuits. Soil: clay-limestone. Average slope. 100% Pinot Noir. Guyot with different annual works of the vine (pruning, trellising on wire / knotting, stripping).
VINIFICATION
Harvest by hand. The grapes are sorted twice (during picking and on the sorting table), then partially destemmed. (if necessary, depending on the quality of the bays a third sorting is done with our optical sorting machine). They are then placed in thermo-regulated tanks. The alcoholic fermentation can start with natural yeast and will last about 3 weeks. Very soft windings in order to respect the raw material and to obtain the purest and most representative wine of the soil. Gentle pressing.
Harvest by hand. The grapes are sorted twice (during picking and on the sorting table), then partially destemmed. (if necessary, depending on the quality of the bays a third sorting is done with our optical sorting machine). They are then placed in thermo-regulated tanks. The alcoholic fermentation can start with natural yeast and will last about 3 weeks. Very soft windings in order to respect the raw material and to obtain the purest and most representative wine of the soil. Gentle pressing.
BREEDING
The wine is put in French oak barrels (10% new oak) after a light settling. The malolactic fermentation can then begin thanks to the bacteria naturally present in the juice. The aging lasts 14 months on fine lees. We follow the lunar calendar for bottling without collage or filtration: when the moon is down and in day “fruit”.
The wine is put in French oak barrels (10% new oak) after a light settling. The malolactic fermentation can then begin thanks to the bacteria naturally present in the juice. The aging lasts 14 months on fine lees. We follow the lunar calendar for bottling without collage or filtration: when the moon is down and in day “fruit”.
TASTING NOTES
Gevrey-Chambertin wine has a deep color, and is intensely aromatic, evoking blackberry and other small red and black fruits. A well-made wine, with silky tannins.
Gevrey-Chambertin wine has a deep color, and is intensely aromatic, evoking blackberry and other small red and black fruits. A well-made wine, with silky tannins.
METS
Red meat, game or various cheeses.
Red meat, game or various cheeses.
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