Elegant, perfumed and silky Gevrey Chambertin from this award winning producer showing complex red fruit and violet flavours with a touch of cloves and mocha.
The manual harvest was followed by careful, manual sorting of the grapes. The vinification was fed by gravity, without the use of pumps. A cold maceration, which lasted for six to seven days, was followed by a natural barrel-fermentation with indigenous yeasts from the grapes and lasted 10 to 15 days. The wine was aged ‘sur lies’ for 12 months in new oak. The wine was unfined and unfiltered, prior to bottling.
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