Grand Cru wine from the village of Gevrey-Chambertin made from old vines.
Terroir, production method and maturation: The grapes used for the wine are collected by hand from the Grand Cru plot, which covers 0.9 hectares. The vineyard's vines were planted in 1959. The stems of the grapes are removed 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: With reindeer shake.
Description: The aroma has ripe red berries and spiciness. The medium-bodied taste is ripe fruity and dense in tannins, although pleasant.