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30 ares in the Clos de Vougeot (lieu-dit les Montiotes Hautes), upper part of the clos. 60 year old vineyard, partially uprooted in early 2010 (violent hail). Silty-clay soil on limestone scree. Certified organic cultivation.
Hand-picked, 25kg crates, grapes sorted, destemmed, not crushed, and vatted by gravity. Vinification in small truncated wooden vats (18 hectolitres), indigenous yeasts, vatting for 18 to 25 days, moderate punching down. Aged in cold cellars, 50 to 100% new barrels, on lees (16 to 18 months). Racking one month before bottling. No filtration, no fining.
Suggestions for accompaniment
Sweetbread pie with morel mushrooms - Small hot meat pie - Roast chicken - Cheese.
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