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. Great aromatics and a rich, complex presence on the palate. Young, but somewhat showy, offering richer, darker flavors and depth, mingling black cherries, raspberries and blackberries, with notes of chocolate, spice and earth – presented with purity, persistence and length. Produced from 55 year old vines.
Specifications
| Country | France |
| Region | Burgundy |
| Sub-Region | Morey St Dennis |
| Classification | Burgundy 1er Cru |
| Vintage | 2019 |
| Grape | Pinot Noir |
| Volume | 1500ml |
| Brand | Pierre Amiot |
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