Echézeaux du Dessus Grand Cru
Terroir
The Echezeaux Grand Cru are one of the most awarded Grand Cru from Côte de Nuits and cover 36 hectares.
The name came from an old French term 'Es Chazeaux' meaning 'houses' which comes from the Gallo-Romaine period.
11 climats produce Echezeaux among which 'Du Dessus'which are with 'Les Champs Traversins' and 'Les Poulaillères' the heart of the Grand Cru.
We have the chance to own 0,85 hectare of Echezeaux Du Dessus. This single cuvée comes from only 2 barrels we selected.
The name came from an old French term 'Es Chazeaux' meaning 'houses' which comes from the Gallo-Romaine period.
11 climats produce Echezeaux among which 'Du Dessus'which are with 'Les Champs Traversins' and 'Les Poulaillères' the heart of the Grand Cru.
We have the chance to own 0,85 hectare of Echezeaux Du Dessus. This single cuvée comes from only 2 barrels we selected.
Winemaking and Aging
To preserve their integrity, grapes are carefully harvested and sorted out by hand. We work since 2014 with 'vendanges entières' full clusters (80%).
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 wines are separated for aging.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 18 months with 100% 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 wines are separated for aging.
Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 18 months with 100% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Art of tasting
Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck more allow the nose to grasp more casily the richness and the complexity of a great wine.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck more allow the nose to grasp more casily the richness and the complexity of a great wine.
