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Situated just behind Montrachet, halfway up the hillside, at the end of a combe, with a southern exposure and shallow, stony soil, it is the best cru of the Saint-Aubin AOC. It is thought that "Remilly" comes from the name of a Roman owner called Romilius. A large part of this 1.7 ha vineyard is about 70 years old. The estate went organic in 2002. In 2005, Biodynamic farming was added to these practices, which respect the soil and living organisms.
The harvest is entirely manual. After a light settling, the musts are put into barrels, mainly 600 l. and also 228 l., where the alcoholic and malolactic fermentation takes place. 5 to 20% of the barrels are new, with wood coming mainly from the Allier region, with long and light toasting. The first racking takes place after about a year of maturing in wood, and the second phase (4 to 6 months) in stainless steel tanks then begins.
Suggestions for accompaniment
Lobster - Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.
The wines of
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