APPELLATION: Gevrey – Chambertin

The grapes are hand harvested and 100% crushed and de-stemmed. The temperature of the grapes is reduced prior to the start of the vinification process, if necessary, as it was the case in 2003. There is no cold maceration, the fermentation starts within a few days. Aromas, tannins and colour of the wine are produced by the traditional and natural way of the punching of the cap on top of the fermenting must. No use of enzymes or overheating. Fermentation lasts for approximately 12 – 14 days. Free run juice and must from the pressing are blended, settling of the unfinished wine is sometimes necessary and then the wine is transferred into the barrels. Approximately 35 % of barrels are new ones, the other are up to 4 to 5 years old. Ageing in the barrel lasts from 12 to 15 months according to the quality and style of the vintage (It is just a matter of taste as there is no regulation about it). The wine is bottled without being racked but after a light filtration.

Our production amounts to about 5 000 bottles a year. Typical of his terroir, this an attractive wine : with its charming ruby red colour, with some blue in it, its flavours have a good intensity of red berries combined with a touch of liquorice. The mouth is ample, elegant with well-rounded tannins, hiding the good underlying structure. It has a good persistence. Perfect with the red and white meats, game, poultry, cheeses, pastas, pies… Serve at around 18° C, within five-six years of purchase.