| Soil composition |
Clay-limestone soil about 50 cm deep, made up of red clay, stony and draining. |
| Harvest |
Manual, in crates, 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 (30% new barrels, 30% one-wine barrels, 30% barrels over 3 years old). 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 |
Tasty and virile dishes at the same time (roast lamb, rib of beef, duck breast), mature cheeses with intense flavours such as Epoisses or Soumaintrain. |
| On offer |
Price Manuel Olivier Nuits-Saint-Georges 2019 € 60.60
ex VAT
|