Domaine Duband
David Duband Clos de Vougeot Grand Cru 2020
| Denomination | Clos de Vougeot AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | The breeding is made for 40 % in new barrels and 60 % in barrels of 1, 2, 3 years. After 14 months of breeding wines are taken away in tank during 3 months and bottled without filtration and sticking. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
Over 25 years
Decanting time:
1 hour
- Bottles produced: 85.000
His first wines placed him among the "modernists", looking for great concentrations in wines, but over the years his "hand" has evolved more and more, aimed at the result of elegant and sweet tannins. David works 17 hectares of vineyard, but half of the grapes are given to François Feuillet, owner of the vineyards, and therefore the maximum production is 85,000 bottles, for 75% of pinot noir.
This vine, with David, is expressed with an intense red color, with spicy notes where the minerality is perfectly fused with the tannins, always velvety and soft. This is possible thanks to the fulling and pumping-over which are done even 10 times during the weeks of maceration.
From the "small" Burgundy Pinot Noir, passing through the villages where the small nuances are already visible on the nose, up to the great Crus where the Terroir is the master with strong minerality, the young Duband proves skilled and capable in interpreting the fruits extraordinary of Burgundy, measuring itself as a prominent figure of the vignerons of the Côte d'Or. Read more
| Name | David Duband Clos de Vougeot Grand Cru 2020 |
|---|---|
| Type | Red green still |
| Denomination | Clos de Vougeot AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Duband |
| Climate | Exposure: East. |
| Soil composition | Brown limestone with fine soil rich in clay. |
| Harvest | Grapes are manually collected, sorted out, and converted into wine with 80% in whole grape harvests. |
| Wine making | During 17 days of vatting, between pigeages 5 - 7 in feet are practised, as well as reassemblies. After the pressing, wines are cleaned out during 2 weeks and put in barrels. |
| Aging | The breeding is made for 40 % in new barrels and 60 % in barrels of 1, 2, 3 years. After 14 months of breeding wines are taken away in tank during 3 months and bottled without filtration and sticking. |
| Allergens | Contains sulphites |
