Several parcels from around the village are assembled in our Gevrey-Chambertin, in a smooth, fine yet complex combination .Craite-Paille, Goulots, Murot, and Galands mix pure silt with more clayey patches, only slightly calcareous if at all.
Harvest date: September 27th, 2010 (Fruit Day). Healthy crop.
Selection: 11% hand-sorted in the vineyard and on arrival in the winery. Yield : 11 hl / ha
50% Harvest de-stemmed, not crushed and vatted by gravitaty. No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15°C) during 5 days. Length of maceration: 22 days.
Cap-punched once a day until mid-fermentation and light pumping-over every day until the end of maceration.
Pressing with the vertical press.
Length: 17 months
Type: in oak-barrels.
Percentage of new barrels: 70 % Toasting: long and slow.
Source of wood: Allier grains fins , Tronçais, Cîteaux
One part of the new barrels racked. No filtration. No fining.
February 14th, 2012.
Limited to 2028 bottles, 140 magnums, 7 jeroboams and 1 rehoboam.