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Produced from Pinot Noir vines averaging 50 years of age from 10 plots situated around the village of Gevrey Chambertin. The vines produce an average yield of 35 hl/ha. Following the sorting the grapes are de-stemmed and a pre-fermentation skin maceration for 3 to 5 days will be carried out. Cement vats are used for the fermentations that will last for 10 to 14 days at about 28°C. The ageing in oak barrels will last 16 to 18 months, 10% of barrels are new and 90% are 1 and 2 years old. On average 9,000 bottles are produced.
PVins notes: Dark berries on the nose with slight hints of oak in its youth, a well structure medium-bodied Pinot Noir, the oak is well integrated, elegant tannins that will soften with a little cellaring, good length on the finish. The wine may be cellared for up to 30 years depending on the vintage.
Press: Burghound.com 92/94
There is a discreet touch of wood to the overtly earthy and slightly gamy dark berry fruit and humus suffused aromas. The sleek, velvety and delicious medium weight flavors deliver excellent depth and length on the ever-so-mildly austere finale. This is a very fine Gevrey villages.