Deep and intense ruby red in colour.
This wine offers aromas of black fruits on the nose. The notes of blackberry or blueberry are followed by liquorice and cocoa.
On the palate, one find sices on an elegant an refined toast. The supple and dense tannins go along with the fruits, in a long finish.
Tasty meat such as roast lamb, prime rib eye steak, duck breast or game. Spicy recipes. Cheeses with strong flavours such Livarot, Munster, Maroilles, Epoisses, Langres, Ami du Chambertin, Soumaintrain...
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Located in the North of the Côte de Nuits, the village of Gevrey-Chambertin is the entry point of the "Champs-Elysées of Burgundy" and presents its most fabulous Grands Crus: Chambertin, Clos de Beze ...
Brown calcic and brown calcareous soils, benefiting from marls covered up with boulders and red silts coming from the plateau.
Harvest by hand. Traditional vinification in thermo-regulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days. Aged in oak barrels for 16 months. 40% new oak and 60% oak barrels used between 1 and 3 times. The oak is mainly sourced from the Vosges region.
|Appellation :||GEVREY CHAMBERTIN|
|Garde :||A boire dans les 10 ans|
|Température de service :||12° 14°|
|Note gustative :||Vin sec|
|Cépages :||100% Pinot Noir|