WORKING THE VINE
Since vintage 2016 we have chosen to convert our parcels of vines to
organic agriculture and to work with conviction in biodynamic growing
methods and plant-based treatments. The soils of all the parcels of the
domain are worked sparingly so as to maintain their microbiological life
systems. To improve the yield, once pruned our vines are de-budded
and thinned early, by hand. We may choose a green harvest.
HARVEST METHOD
Harvested by hand and grapes are placed in small perforated boxes. This plot is always the last to be harvested. The harvest is sorted on a vibrating sorting table, and then by hand.
WINEMAKING PROCESS
We are as gentle as possible in order to retain the wine's initial flavours. The fermentation process begins using the naturally present yeast, following a pre-fe1mentation cold maceration process. Frequent pigeage according to the character of the vintage. This cuvee contains around 50% of whole bunches.
MATURATION
In oak barrels (30% new wood) for 16-18 months.
BOTTLING
We bottle our wines ourselves on the estate, with no fining or fiJn·ation,
and according to the lunar calendar, producing wonderfully clear wines
with the best possible flavours.
Details
Plots
Cote de Nuits, Gevrey-Chambertin
Plot Size
3,457 m²
Grape Variety
Pinot Noir
Soil Character
A former quarry, filled with soil after rock was extracted
Years Planted
1982
Average Annual Production
1,850 Bottles
Prices
2017
HKD $860
2018
HKD $920
Tasting Notes
The finest of our Gevrey Premier Cru. This extremely elegant wine is harmonious on the palate.