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The estate is located in Chorey-lès-Beaune, at the foot of the vineyards. The vines (about 12 hectares) are worked according to the nature of the soil (ridging, simple clawing, or a combination of the two), no weedkillers being used.
The grapes are harvested by hand, in small crates. A first sorting is done on the vines, then a vibrating table before and after de-stemming. Vinification lasts about 15-20 days with a cold pre-fermentation maceration. The red wines are settled and then put into barrels with 30% new barrels in the village, 50% in the 1er cru and 70% in the grand cru. The malos are made in the spring and then the wines are racked to be bottled after 15 months, without filtration.
Suggestions for accompaniment
Roast pigeon - Bresse duck with cherries - Sautéed sweetbreads.
The wines of
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