Manual harvest only. The grapes are sorted and totally destemmed.
Fermentation takes place in concrete tanks for 15
to 20 days. Slight pressing at controlled temperature with
maceration and pre-fermentation. The wines are aged in oak
barrels for 12 to 18 months (60% in new barrels for the
Grand Cru and Premier Cru, and 30% for the Village
appellations). Very slight or no filtration. The wines are
bottled at the property.
This wine is very representative of its terroir: fine and
elegant, it has a silky texture and the legendary sensuality of
the Chambolle : it lines the palate with velvet and lace .
Perfect for sophisticated dishes and soft –centered cheeses
like Vacherin & Brillat-Savarin.
*Please note that wines may not be available due to demand and wine vintages are subjected to changes.