This appelation is located on one plot of 0,4 hectares aged of 25 years. She is planted on a calcareous and clayey soil. The annual production is around 3,000 bottles.

The alcoholic fermentation start naturally and the temperature is controlled between 18 and 22°C.

Then, the wine is kept on lees to facilitate the malolactique fermentation and to increase aromatic complexite. A racking is practiced after to eliminate the lees. The wine is bottling 10 months after the start of the wine making process. This appellation own aroma of grapefruit, lemon and citrus fruit. He is suited to aperitif and he is delicious with jam and sea food.

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This appelation is planted on two plots respectively aged of 15 and 35 years. She is planted on a calcareous and clayey soil. There is 0,7 hectare of Bourgogne blanc which allow a annual production of 4000 or 4500 liters.

The alcoholic fermentation start naturally and the temperature is maintained between 18 and 22°C. At the end of the fermentation, the wine is put in cask and the malolactique fermentation starts. The wine making process last 10 months. The wine owns aroma of bread, nuts in the youth and evolves to minerals aroma when the wine is aged of 5 or 6 years. He is perfectly suited to fish and cheese.

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This appelation is only produced on one plot located at Couchey. She is planted on a calcareous and clayey soil of 2,2 hectares which allowed an annual production between 1200 and 1500 bottles.

Then, the alcoholic fermentation starts naturraly. The temperature is controlled between 18 and 22°C.

At the end of the fermentation, the wine is put in cask and the sugar fermentation stops.

This wine, very representative of his soil, owns aroma of white flowers and almond. He owns complexity and mouth persistence. In the youth, he is suited to pork and poultry. Later, he becomes very delicious with fish and cheese.

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This appellation is planted on chalky, clayey and red soil which allows a good maturity of grapes. Aged of 40 years on 0,3 hectares, this plot produces around 2500 bottles.

Manual harvest allows a first selection of the grapes then put in 25 kg boxes and bring in the fermenting room, destemed to 100% to be put in tank. At this time, pinot noir grapes are added in pinot noir in a proportion from 30 to 40 % to give the appellation to this wine. The wine making process lasts from 12 to 14 days with a 14°C cold steeping during 3 to 4 days then there is the natural starting of alcoholic fermentation. It effects a brewing 1 to 2 times a day. At the end of alcoholic fermentation, the wine is put in closed vat during 4 months which the malolactic fermentation goes off.

Then, the wine is put in cask old of 2, 3 and 4 years to make better the characters. At the moment of bottling, the wine is blending and undergoes a filtering Kieselghur. The time of growing is of 10 months. This process allows to keep the freshness.

The features of this wine allow to be in harmony the different meals like delicatessen trade, fish or skewer, the cheese and salad. It likes each other easily in its youth and up to 4 to 6 years old.

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This appellation is reparted to 6 plots (one hectare). The vines are planted on soils of different textures, they are clay and the sub-soil is composed of chalky rocks. The age of plots vary from 10 to 40 years old. The production from 50 to 55 hl/ha presents again average 6000 bottles.

The vintage does manual, with a sorting in the wine by the grape pickers, then, a second sorting is effected at the fermenting room on the table of sorting. Then, the grapes are picked off to 100 %, and sent in vat for 15 days, 13 to 14°C cold steeping during 4 to 5 days cold, there is fermentation, with a brewing 2 times a day. When all the sugar is transformed in alcohol, we proceed to fermenting.

The wines are put in closed vat during the 4 months of growing. This allows to conserve a maximum of freshness and fruits. The malolactic fermentation is easier in vat. In February, the wines are transferred in recent casks. The blending of all this casks is done at the moment of bottling in the next winter, 4 months growing in vats and 11 months growing in casks.

I appraise this process of growing for my Burgundy wine, but once in bottle, this wine has a fruity note, persistence aromatic. It comes with the poultry when bottling and from 4 to 5 years old.

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A twenty of plots reparted on 3 hectares. These vines are planted on clayey-limoned soils of different textures: marly soil and stony soils. The age of wines varies between 15 to 60 years. The production is of 45 hl/ha, and presents again 15 000 bottles to sale.

The vintage does manual, with a sorting in the wine by the grape pickers, then, a second sorting is effected at the fermenting room on the table of sorting. Then, the grapes are picked off to 100 %, and sent in vat for 15 days, 13 to 14°C cold steeping during 4 to 5 days cold, there is fermentation, with a brewing 2 times a day. When all the sugar is transformed in alcohol, we proceed to fermenting. The wines are put in closed vat during the 4 months of growing. In February, there is a raking when the wines are put in new casks and put again in new cask after to have removed the lees. The wine in vats is put in recent casks (1 to 2 year).

The full duration of growing is of 16 months and the wine of all the casks is blending in vat for homogenization. A filtration to Kieselguhr is effected before bottling.

The Gevrey-Chambertin has flavour of liquorice, blackberry, red fruits next the vintage and express oneself with only 8 to 10 months of bottles and it allows to come with a good steak in its youth or games and too cheeses. (It is advised to decanter 3 to 4 hours in these first year before to use)

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Two parcels are cultivated by the Domain, one of 40 ares, average 20 years old, the other of 3 acres average 40 years old. These vines are planted on clayed and limestoned soils, composed of numerous small flints and of a ground with very precious clays. The production is average of 3000 to 3500 bottles.

Harvest is made manually, with selection in the vines by the grapes pickers, then a second selection is made in the fermenting room on the selection table. Then grapes are destemed to 100%, and sent in wine making tanks for 15 days average, with 4 to 5 days of cold steeping (13 to 14°C), then the fermentation fallows, with brewing 2 times a day. When all the sugars are transformed in alcohol, we made the tank empty.

After, wines are put in barrels: fermentation in 1/3 new barrels and 1/3 of one wine barrels and 1/3 of 2 wines barrels. Rancking is made after malolactic fermentation. The assemblage of the vintage is made at the moment of the bottling. The duration of wine making process of Gevrey Chambertin “Vigne Belle” is average 16 months.

The terroir of Vigne Belle gives to the wine the finest expressions of the town. It shows a subtle and complex nose. A sweety and delicate mouth attack which takes an aromatic volume, complexity and slowness as a 1er cru vintage can have. He can easily be in harmony with white meat and calf roast when the wine is young and the small games when the wine is aged.

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Aged of 60 years, this wine is cultivated on a 15 ares plot of a clayey-limestoned soil deeply limited (15-20 cm). The average production is about 750 bottles per year. The harvest is realized by hand; a first selection is done by the grape pickers, and a second one is realized in the fermenting room, on a sorting table. The grapes are 100% destemed and sent in a fermentation vat for a 15 days period (4-5 days are reserved to a cold steeping). Then the fermentation occurs, with 2 brewing per day. When all the sugar is transformed in alcohol, we begin to empty the vat.

The wines are then grown: old and new casks are used during this part. Blending is realized after a malolactic fermentation. The vintage blending takes place at the bottle filing time. The breeding period of a Gevrey-Chambertin 1er Cru Clos Prieur is about 16 months. The climate gives a wine which offers concentration, delicacy and power. It particularly suits to red meats, and increases its complexity and slowness all along the years spent in the cellar and will be tasted with game. It is the highest guard wine of the domain.

C’est le grand vin de garde du Domaine.

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This appellation is composed of only one plot of 0.022 ha, planted on a clayey-limestoned soil with a fine texture of clay. The vine is aged of 45 years and represents a production of 8-10 hl (about 1200 bottles). The harvest is realized by hand; a first selection is done by the grape pickers, and a second one is realized in the fermenting room, on a sorting table.

The grapes are 100% destemed and sent in a fermentation vat for a 15 days period (4-5 days are reserved to a cold steeping). Then the fermentation occurs, with 2 brewing per day. When all the sugar is transformed in alcohol, we begin to empty the vat. The wines are then blended: old and new casks are used during this part. Blending is realized after a malolactic fermentation. The vintage assembling takes place at the bottle filing time. The breeding period of a Gevrey-Chambertin 1er Cru Clos Prieur is about 16 months. It is a generous wine in its youth. It is an aerial wine with strawberry flavours. It can suit to poultry and game.

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Characteristics of Chambolle Mussigny 1er cru « Les Beaux Bruns »vines: an only one parcel of 22 ares planted on a clayey and limestoned and very flinty soil, not deep. This parcel is 25 years old. The production is of 45 hl/ha average, and represents 1200 bottles to sell.

The vines cultivations are made in traditional way, with maintenance of the soils by regular ploughing. Nipping off buds, stripping, early harvest are made each year. Harvest is manual, with selection in the vines plots by grapes pickers, and then a second selection on fermenting room on selection table. Then, the grapes are destemed to 100%, and sent in vat for 15 days average, with 4 to 5 days of cold steeping (13 to 14°C), then there is the fermentation, with brewing two times a day. hen all the sugars are transformed in alcohol, we made the vats empty.

Wines are put in barrels: ½ in new barrels and ½ of one wine barrel. Racking is made after the malolactic fermentation. The blending of barrels is made at the moment of bottling. The duration of growing of our Chambolle Mussigny 1er Cru Les Beaux Bruns wines is average 16 months. This climate, as its name says, gives it fineness, delicateness in mouth and become harder, shows a beautiful structure and slowness. He can be in harmony with poultry and game,deer and hind when it is aged.

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