In the south of Nuits-Saint-Georges city.
Grape variety 100% Pinot Noir
Vinification Manually harvested in 12 kgs crates, the grapes are sorted on arrival and emptied into
the vats by gravity. Fermentary maceration lasts 19 to 24 days in conical oak vats.Temperature control allows work of the wine in two phases : he first to bring out the fruit of pinot noir between 15 and 25°C, the second to obtain body and tannin between28 and 35°C. Daily punching of cap is adapted according to the state of maceration and extraction. De-vatting is manual ( without pumping). Pressing is done at low pressure inone go to avoid manipulation of grapes and over extraction of tannin.
Maturation The wine is run into barrel by gravity after 8 to 24 hours only of sedimentation toconserve a maximum of fine lees. Maturation happens in oak casks, of which 55 to 65%are new according to the quality potential of each vintage. «Batonnage» (stirring up of fine lees) takes place in order to develop aromatic complexity and encourage naturalclarification processes. Time of maturation is of medium length in order to express thefruity aromas of the wine (from 17 to 19 months). It varies from one vintage to another.
This type of maturation on lees allows us to bottle the wine without fining or filtration,thus keeping natural expression of the «terroir»
.
