gevrey-chambertin “la perrière“ 1er cru

Viticulture / Vinification
• Grapes are de-stemmed

• The must is cold soaked for 3 to 5 days to best extract color and aroma from the grapes

• Fermentation is 100% natural and lasts for 18 to 21 days in enameled and stainless steel tank

• Punching down of the cap occurs twice daily

• Maximum 30% new oak barrels are used to age the wine

• Aged for 16 to 18 months depending on the vintage

• Bottled at the domaine with no fining or filtering

Blend
Pinot Noir
Vine Age
Planted in 1953
Soil
Clay, Limestone

un dei cru piu importanti x lucien boillot