Description
No herbicides have been used since 1990 and the domaine is farmed more or less organically, though not systematically so. Sylvie now tends to pick later than her father did and with lower yields. This, combined with a different oak regime in the cellar has noticeably changed the style of wine here since the turn of the millennium. The juice is allowed to start fermenting quickly, with some punching down to break up the whole bunches which are now used for the top cuvees, encouraging the sugars to ferment. Total vatting time is around two weeks, before decanting the wine into barrel, including a high proportion of new wood especially from Dominique Laurent’s cooperage. The wines are extremely stylish with typical Gevrey firmness but displaying also a silky elegance.
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