Gevrey-Chambertin
Premier Cru "La Perrière"
Terroir
Planted in 1960 and 2011.
Totale area : 27,34 ares (0,67 acres)
Climat & Soil : Lightly slope with pebbles. Historically, a shallow quarry existed before to fill it with vineyard. Deep and clay soil.
Totale area : 27,34 ares (0,67 acres)
Climat & Soil : Lightly slope with pebbles. Historically, a shallow quarry existed before to fill it with vineyard. Deep and clay soil.
Winemaking and Aging
To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component's exctraction. Then full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press juices are separated for aging.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 15 months with 40% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Before beginning the alcoholic fermentation we make a cold pre-fermentation during 4 to 6 days to work on the phelonic component's exctraction. Then full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press juices are separated for aging.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 15 months with 40% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
