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Twenty lots extend for 3 hectares in the cuvée. These vines are planted on clay-limestone soils of different consistencies: rocky, marl or rock terrain. The age of the vines varies between 15 and 60 years. The production is around 45 hl / ha and represents about 15,000 bottles on the market. Agriculture is organically produced to obtain this excellent natural wine as a result.
Harvesting is done manually, with selection in the vineyard by pickers, so a second sorting is carried out in the cellar on a sorting table. Then the grapes are 100% de-stemmed and sent to the wine-making tank for a period of about 15 days, with 4-5 days of cold maceration (from 13 to 14 ° C), then fermentation progress, with pigeage 2 times per day.
Natural wines are then placed in new barrels for a third and in closed tanks for the rest for 4 months. In February, the racking takes place where the wines housed in new barrels are returned to their new barrels after removing the lees.
The total duration of the refining is 16 months and the natural wine of all barrels is assembled in a tank for homogenization. Light Kieselguhr filtration is performed before bottling.
The Gevrey-Chambertin has aromas of licorice, black fruits or red fruits depending on the harvest. It is expressed more with only 8-10 months of bottles giving more flavors of spicy nuances. Accompanies a good entrecote in its youth or playing with hair during maturing, and even cheeses with soft dough. It is advisable to decant for 3 or 4 hours in its first years before serving it at 15 or 16 ° C.
