# Gevrey-Chambertin Bel Air 2006

This, le Domaine’s first vineyard back in 1966, is dear to our hearts. Its name derives from Les Brosselles, which meant a patch of scrubland. This climat is ideally located on the wildest, most unpretentious part of the village. The vines are on a steep east-south-east slope, with just the right degree of calcareous soil, a dream plot...


Harvest date: October 5th, 2006
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 20% hand-sorted in the vineyard and on arrival in the winery.


Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold  (12-15°C) during 5 days.
Length of maceration: 21 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the new vertical press.


Length: 17 months
Type: in barrels.
Percentage of new barrels: 40%
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, Allier, Tronçais
New barrels racked once in July.
Light and soft filtration. No fining.


By gravity.
February 26th, 2008.
Limited to 2.118 bottles and 96 magnums.


Website conception