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Bourgogne blanc, Les Ravry, Pierre Damoy - 2019

If you do not know the originality of the most beautiful whites of the Côte de Nuits, here is a vintage that could be a revelation for some. Very complete and precise, it charms with its freshness and purity. The nose is a lovely combination of citrus and dried fruit, with a touch of fresh butter. The palate offers both volume, roundness and a very nice vivacity. Already accessible, it will gain in finesse and nuance in the coming months. It is a very beautiful bottle!
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55,00 CHF

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The grapes come from the Fixin finage, on a terroir close to the one that is at the origin of the estate's red Burgundy. The quantities produced are extremely limited, but the quality is always first class.


The grapes are pressed as whole bunches, after which the alcoholic fermentation is started with 1/3 in partially new barrels and the rest in stainless steel tanks. After alcoholic fermentation, the wine continues to mature for 16 to 18 months, most of which is spent on the lees. Malolactic fermentation is completed.

Suggestions for accompaniment

Fricassee of spring mushrooms (mousserons) - Beaufort cheese soufflé - Sea bass with lemon grass.

Now run by the fifth generation, this 11-hectare family estate owns nearly half of the Chapelle-Chambertin and Clos-de-Bèze Grands Crus, but also a large one-hectare plot in Chambertin. Nothing less. The property was founded by Pierre's great-great-grandfather, Julien, and has never been divided. Pierre Damoy succeeded his uncle, Jacques, in 1992. The estate is also an important source of grapes for certain Beaune négociants who have fixed areas reserved for them on long-term contracts. He also buys grapes for certain appellations that are not classified as Grand Cru, such as Fixin Mogottes.A man of character, secretive and discreet, passionate about rare plants and agriculture in all its forms, Pierre Damoy has a background in agricultural research. And despite the use of numerous organic treatments on the estate, he is not satisfied with what he considers to be the "excessive dependence" of organic viticulture on copper compounds, which always end up in the soil, even though they are approved for "organic" treatments in the form of Bordeaux mixture. As a true man of the field, with good farming sense, he claims respect for his land and a sustainable, perennial culture. His soils are ploughed and no herbicides or pesticides are used in the vineyards. It must also be said that in addition to the terroirs, the very old vines are the other treasure of the estate, with the...

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