| Histoire |
Gevrey is of course the village where the Grand Cru vineyard Chambertin is located. Vines have been cultivated here since 630 A.D., when a certain Bertin decided to emulate the monks, his neighbors. The wine he made turned out to be spectacular - and the rest is history |
| Emplacement |
Located in the north of the Côte de Nuits, Gevrey-Chambertin |
| Composition du sol |
Lean and chalky, with a red-brown cover layer of clayey marl. |
| Nombre de plantes par hectare |
10000 |
| Rendement par hectare |
44 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir. |
| Vinification |
Maceration and vinification take 2 to 3 weeks - Indigenous yeasts - Maceration and fermentation temperatures under total control. Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine. |
| Affinage |
14-18 months in barrels (20% in new oak). Origin of the wood: French oak forests. |