| Climate |
Altitude: 250 m. a.s.l. Exposure: East, South-East. |
| Soil composition |
Clay-limestone soil, predominantly stony, on compact limestone subsoil. |
| Harvest |
Manual, in boxes, sorting table. |
| Vinification |
Fermentation: 50% of the whole harvest is placed at the bottom of the vat, the remaining 50% is destemmed and added to the vat. Cold maceration for one week, indigenous yeasts, vatting for 5 to 6 weeks at 30°C. Pigeage and remontage according to the results of daily tastings. |
| Ageing |
18 months on fine lees in oak barrels (50% new barrels, 50% one-wine barrels). 36 months of drying in barrels made of oak from Allier and Vosges. Light, slow and long toasting of the wood. Racking and bottling by gravity. |
| Pairing |
Meat with character, marbled and tender, roasted or braised (rib of beef, lamb, water game), cheeses with intense flavours: Epoisses, Langres, Soumaintrain. |
| On offer |
Price Manuel Olivier Clos de Vougeot Grand Cru 2019 € 293.60
ex VAT
|