Grand Cru wine from the village of Gevrey-Chambertin.
Terroir, production method and maturation: The grapes used for the wine are collected by hand from the Grand Cru plot, which covers 0.6 hectares. The vineyard's vines were planted in 1958, 1968 and 1998. The grapes are de-stemmed and the crushed grapes are macerated in the cold for 10 days before fermentation. The wine ferments spontaneously in steel tanks, after which the wine matures in oak barrels for 15 months. A maximum of 40% of the barrels are new. The wine is not clarified or filtered.
Use: As a companion to fried duck breast and mushroom stew.
Description: The expressive scent has plenty of forest strawberry, earthiness and a hint of truffle. The medium-bodied taste is intensely deep and layered. The tannins of the wine are refined and the long aftertaste is lively red fruit.