One of the great appellations of the côte de Nuits both in terms of size and of reputation, Gevrey Chambertin is characterized by a wide variety of different terroirs. No white wines are found here, only pinot noir is cultivated. The soils of this portion of the appellation are composed of brown limestone and offer us racy, fine and elegant
wines. The vine is located at the northern part of the appellation, on the top of the hill where it enjoys full exposure and terrace which gives it a gentle advantageous slope. The grapes are handpicked in 25-kg crates. They are sorted once they arrive at the winery and are gravity-fed into tanks. Vinification is carried out according to Burgundian tradition.
Maceration and fermentation lasts for 20 to 28 days in conical
oak vats. Controlling temperatures allows us to work on different aspects of the wine. First we bring out the fruit of the Pinot Noir grape at temperatures of between 10° and 14°C and then increase temperatures to 20° - 30°C to develop body and tannins. Daily punching of the cap is adapted to each phase of the maceration and
extraction processes. During devatting, careful attention is given to pressing which is done very gently and is guided by tastings to ensure that we extract only the highest quality tannins. Our vinification method aims above all at preserving the balance, harmony and expression of these great terroirs. Not only does barrel-aging lend aromas to the wine, but the porosity of the wood lets just the right amount of oxygen in to allow the wine to mature. This wine was oak barrel-aged for 14 to 16 months in the estate's cellars (40% new oak). The diverse origins of the barrels (the Tronçais, Allier and Vosges forests), their particular degree of toasting and their age all contribute to our quest for bringing out the aromatic complexity that this special terroir has to offer.
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