Chantal Lescure
Clos de Vougeot Grand Cru 2020
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CHF 235.00
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| Denomination | Clos de Vougeot AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | On the lees in a cold cellar (16 to 18 months). We use 50 to 100% new barrels on this cuvée. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Clos de Vougeot Grand Cru 2020 |
| Region | Burgundy |
| Country | France |
Description
Still organic red wine from Burgundy, 14% ABV, produced by Chantal Lescure. 100% Pinot Noir. 0.75 L bottle, 2020 vintage. A Clos de Vougeot Grand Cru that embodies the excellence of Burgundy, the result of organic viticulture that respects nature and the terroir. Domaine Chantal Lescure, founded in 1975, cultivates its vineyards with passion, producing wines that best express the characteristics of Pinot Noir. The terroir is clay-limestone, predominantly stony. Vinification takes place in small wooden vats with natural yeasts, with aging on the lees in a cool cellar for 16-18 months. A wine that promises great elegance and longevity.
Pairings
Meat
Game
Cheese
Matured cheese
Pork
Producer
Chantal Lescure
From this winery
- Start up year: 1975
- Hectares: 19
Founded in 1975 by Chantal Lescure and Xavier Machard de Gramont, Domaine Chantal Lescure is a family estate which today operates a 19ha vineyard. To the north on the slopes of Dijon and to the south to Meursault. This vineyard is fully cultivated in certified organic farming since 2006.
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| Name | Chantal Lescure Clos de Vougeot Grand Cru 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Clos de Vougeot AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Chantal Lescure |
| Soil composition | The terroir is clay-limestone, mainly stony. |
| Yield per hectare | 30-35 hl. |
| Harvest | Manually, in 25 kg crates. The grapes are selected, destemmed, not crushed, and placed in tanks by gravity. |
| Wine making | Vinification is done in a small wooden vat (18 hectolitres), with natural yeasts. Maturation lasts 18 to 25 days. |
| Aging | On the lees in a cold cellar (16 to 18 months). We use 50 to 100% new barrels on this cuvée. |
| Allergens | Contains sulphites |