# Gevrey-Chambertin Premier Cru Bel Air 2003

Harvest

Harvest date: September 5th, 2003
Stunning harvest with some presence of burned, overheated, dehydrated grapes caused by scorching  heat.
Selection: hand-sorted in the vineyard and on arrival in the winery to remove dehydrated berries.

Vinification

Harvest de-stemmed, not crushed.
No yeast addition.
Maceration: pre-fermentation, cold  (15 C).
Length of maceration: 16 days.
Cap-punching: very few. No pumping-over.

Ageing

Length: 12 months
Type: in barrels.
Percentage of new barrels: 45 % until July 2004. 0 % after.
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, forêt de Bertranges
Racking: Barrels racked once in July 2004.
Light and soft filtration. No fining.

Bottling

September 15th, 2004
Limited to 1,177 bottles.


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