Gevrey-Chambertin is the largest vineyard in the Côte de Nuits, its name is, moreover, world famous. It is in Gevrey-Chambertin that the great wines of the Burgundy coast begin. The village is the most titled in Grands Crus: 9 out of the 24 in the Côte de Nuits.
Fermentation: 50% of the whole harvest is placed at the bottom of the vat, the remaining 50% is destemmed and completes the vat. One week cold maceration, indigenous yeasts, vatting for 5 to 6 weeks at 30°C. Punching down and pumping over according to the results of the daily tastings.
Ageing: 18 months on fine lees worked in oak barrels (30% new barrels, 30% barrels of 1 wine, 30% barrels over 3 years old). Barrels of 36 months of drying whose wood comes from oak from Allier and the Vosges. Light, slow and long toasts deep in the wood. Racking and bottling by gravity.