Winemaker Notes
The wines are made according to traditional Burgundian vinification. The harvest is harvested manually then sorted on a vibrating table. Destemming varies from 70 to 100% depending on the vintage. The extraction is gentle and slow, carried out by a cold maceration of 5 to 7 days with a reasoned alternation of punching down and pumping over. Fermentation with indigenous yeasts lasts about 10 days with monitoring and temperature control. The aging takes place in French oak barrels of 228 liters for 15 to 18 months. The proportion of new barrels varies according to the cuvées: 30% for the Premiers Crus and 50% for the Grands Crus. Racking and bottling are carried out according to the lunar cycles. Lying down the hill from the Clos de la Roche and Clos-St-Denis grands crus, this is one of the most highly regarded premiers crus in Morey whose age of the vines varies from 30 to 60 years. The aging is done in oak barrels with 33% new barrels. Open, pure with wild fruit and so much energy: blackberries and burnt leaf. Great intensity and power.
Specifications
| Country | France |
| Region | Burgundy |
| Sub-Region | Morey St Dennis |
| Classification | Burgundy 1er Cru |
| Vintage | 2017 |
| Grape | Pinot Noir |
| Volume | 1500ml |
| Brand | Pierre Amiot |
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