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Pinot noir


Burgundy - Côte de Nuits -  Vonse-Romanée and Gilly-les-Cîteaux. Our Burgundy wine comes from three plots with limestone soil. Two of them are in Gilly-les-Cîteaux. The third is in Vosne-Romanée.
Surface area: 0.69 hectares
Grape varieties: pinot noir
Planted in: 1981-1983
240 meters

Working the vine:
November: Vines pruned. Until late February: Vine shoots burned. March: final pruning and repair work. April - May: ruthless de-budding and tying. June: tying and clipping vines. July or early August, before veraison: leaves on all plots are thinned by hand, with a green harvest to provide the vine stock with natural aeration, limit the yield, and help the grapes to ripen.

The soil is tilled at the end of winter, and raked during the season to keep natural vegetation growth under control.
In June and July, the soil is turned to clear the plots most affected by excess vegetation.

Crop treatments:
The vineyard does not use herbicides, insecticides, or chemical anti-rot treatments.
Sexual confusion techniques are used to combat grape moth.
We do not use any artificial fertilizer. We believe in responsible viticulture, based on observation and treatments for mildew and rot.

Picked by hand and sorted at the vine. Transported in small boxes. Grapes sorted a second time in the fermenting room.
Winemaking process:

The grapes are stripped and transferred to vats. They are then fermented at a controlled temperature (32°C maximum), with the vats being cooled if necessary to control when fermentation begins. Remontage is performed, followed by daily pigeage. The wine is removed from the vats and pressed. Before being placed into casks, the wine spends 3-4 days in vats to allow the lees to separate. The wine is siphoned into oak barrels using gravity, rather than a pump.

Matured for 18 months in barrels used for one, two, and three wines.

The wine’s characteristics:
This Burgundy has a fluid structure and is light on the palate, a fine expression of the pinot noir grape. It is an enjoyable wine to be tasted young.

Pairing with food:
Terrines, barbecues.


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