Gevrey-Chambertin
- Red
- Pinot Noir
Winemaking Information
Depending on the vintage, 30 to 50% of the grapes are macerated whole-cluster for 12 to 13 days in open wood vats, then racked to barrel for fermentation and aging. The barrel breakdown is: 20% new oak, 30% "one wine" barrels, 50% "two wine" barrels.
SO2: During winemaking
Fining/Filtration: Unfined/unfiltered
Vineyard Information
Appellation: Gevrey-Chambertin
Soil Composition: Clay, Limestone
Farming: Organic (not certified)
Thanks to importer Louis/Dressner for details above