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Technique
Viticulture
Since 2004, the entire estate has been organically grown. This cuvée comes from a parcel located in the commune of Gevrey-Chambertin, below the main road. Half of the parcel could claim the Gevrey-Chambertin appellation. The yields are around 45 hl/ha and this gives an average of 25,000 bt for this cuvée. The grapes are harvested entirely by hand and there are two sorting tables (one vibrating and one manual) at the entrance to the cellar.
Oenology
The grapes are destemmed but not crushed. The grapes are then cooled and the temperature is allowed to rise slowly, and fermentation begins after 5 to 10 days. The vatting time is quite long (about 20 days). The wine is aged in oak barrels (no new wood).
Suggestions for accompaniment
Pâté en croûte - Pot-au-feu - Mushroom omelette.
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