Technical sheet

The appellation

This, the 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 in 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...

Gevrey-Chambertin wine originates from the village of the same name, or the neighbouring locality of Brochon, which have identical terroirs. The original name, Les Brosselles, designated an area of scrubland, but long ago vines were planted and the name became Les Evocelles. It is Brochon’s most exceptional and best-known climat, ideally located in the edge of a coomb near the top of the slope. Its exposure and location are often compared to Les Ruchottes-Chambertin, and indeed the two wild, unpretentious climats have strong resemblances. The remains of age-old walls run down the slope, intermingled with old murgers, which are piles of stones removed from the vines over the centuries by generations of winegrowers.

The vine

Les Evocelles (young vignes)
Surface: 1.236 ha
Plantings: 2011 and 2012
Planting density: 13 600 vines/ha

Les Evocelles (old vignes)
Surface: 1.898 ha
Plantings: in 1956 to 2010
Planting density: 10 000 vines/ha

Grape variety: 100% Pinot Noir

Soil and subsoil: clayey silt near the surface, pure silt beneath (Coteau Potot). Slightly calcareous (benefiting from the advantages of calcareous soil, without suffering from the drawbacks).
Pest management since 1992.
Organic agriculture. Received official approval Ecocert in 2001.

Surface: 3.134 ha

Pruning: Guyot

Vineyard news: Earthing-up of the vines in winter. Spraying of nettle and rhubarb, horsetail, yarrow, tansy, comfrey tea during each treatment. Suckers removed in spring.

Geographical situation: parcel in slope.

The wine

Harvest date: September 20th 2021 (flower day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 11.4 hl/ha

Not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold  (12-15°C) for 5 days.
Length of maceration: 17 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the vertical press.

Length: 16 months.
Type: in oak barrels.
Percentage of new barrels: 20%
Toasting: gentle and slow.
Source of wood: Citeaux forest.
All barrels racked.
Soft filtration. No fining.

December 6th, 2022 for bottles (root day).
Limited to 3754 bottles.

Family Domaine at the heart of Burgundy

Contact us

7bis, rue de l’Eglise
21700 Premeaux Prissey

+33(0)3 80 62 48 25
+33(0)3 80 61 25 44

Taste & buy our wines
private customers

Are you passing through Burgundy?
Find our wines at La Maison Vougeot :
1, rue du vieux château
21640 - Vougeot
Burgundy - France
+33 3 80 61 06 10
+33 6 83 79 44 49

(Visits exclusively for the trade by appointment.)