| Soil composition |
Gravely clay-limestone interspersed with ferruginous oolite. |
| Vinification |
After rigorous sorting in the winery, the whole, destemmed grapes go into vat via gravity flow. Addition of enzymes, yeasting, one week’s cold pre-fermentation maceration, daily cap punching, hot final maceration. 3 weeks in vat. Manual devatting via gravity flow into a stainless-steel pneumatic press. |
| Ageing |
12 months in oak barrels of which one third are new, malolactic fermentation in barrels, followed by 3 months spent blending in stainless-steel vat. Light, 5-micron filtration before bottling. |
| Pairing |
A joint of beef, pan-fried foie gras, roast poultry and sweet-tasting cheeses (Chaource, Tomme, Cantal, etc.). |
| On offer |
Price Guy et Yvan Dufouleur Savigny Les Beaune Rouge Les Gollardes 2018 CHF 45.62
inc VAT
|