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 8th, 2011 (Fruit Day).
Hand-sorted in the vineyard and on arrival in the winery.
Yield : 36 hl / ha
67 % of whole grapes, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15°C) during 5 days.
Length of maceration: 16 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: 65 %
Toasting: long and slow.
Source of wood: Tronçais, Cîteaux
One part of the new barrels racked.
No filtration. No fining.
February 6th, 2013.
Limited to 3108 bottles, 140 magnums, 8 jeroboams.