Alcohol: 12.5%
Grape(s): Pinot Noir
Localization: Burgundy, France
Tasting Notes: Bigarreau dress. Open and expressive nose, a light woody note emphasizes a ripe fruit. The attack on the palate is fresh, quickly follows a nice amplitude which then gives way to a full and generous volume of wine, melted tannins.
Notes: Vines pruned in Guyot. The branches are crushed and spread on the ground to improve aeration and its microbial life. These plots have always been maintained only by plowing. Pruning, wood pulling, lifting, leaf stripping, as well as harvest are among the main works carried out by hand.
Manual harvest, maceration for 5 to 7 days, fermentation with indigenous yeasts at controlled temperature (max 33 ° C), punching down and pumping over. The aging is done for 12 months in barrels (25% new barrels, first sedimentation), racking, then 2 to 3 months of aging in stainless steel tanks, (second sedimentation), then bottled without fining and generally without filtration.
The Domain: Located east of the Grand Cru Clos De La Roche, this parcel with a poor and stony basement would once have been a place for breeding Falcons. Plot planted in 1952-2002.
Located in the heart of the Cotes de Nuits (in Burgundy) between Gevrey-Chambertin and Chambolle-Musigny, this is a 4.5-hectare vineyard in the area that produces a full range of fine wines. Our small family estate has respected for four generations the traditional viticultural methods that allow us to offer high-quality wines.
The vineyard enjoys an enviable terroir with a limestone subsoil, dating back to the Jurassic period, and the soil, a mixture of naturally irrigated clay and plaster. The climate in Burgundy is semi-continental (hot summers, cold winters). On average, the age of the vines is 45 years.
The family home and the original cellars (still in use) date back to 1789 (French Revolution) Far from the fashion trends, you will discover that our wines are elegant, fruity and full of freshness while remaining faithful to the "terroir" from which they come. We work our packs ourselves (pruning, green harvesting, ...) and we love to find, the personality, the character of their "climate".
