Gevrey-Chambertin Aux Combottes 1er Cru, Arlaud - 2021

Viticulture

Since 2004, the entire estate has been organically farmed. Harvesting is done entirely by hand and, at the entrance to the cellar, there are two sorting tables (one vibrating and one manual). Two-thirds of the vines are 40 years old, the other third are 80 years old.

Oenology

The grapes are destemmed but not crushed. The harvest is then cooled, then allowed to slowly warm up again, and fermentation begins after 5 to 10 days. Fermentation is quite long (around 20 days). Ageing takes place in oak barrels, around 45% of which are new.