Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Domaine Vaudoisey Creusefond
The Vaudoisey-Creusefond estate is a family-owned (EARL) company operating around 9 ha in Pommard, on the Côte de Beaune. The surface is spread over several villages: Auxey-Duresses, Meursault, Volnay and Pommard. This structure markets more than 40,000 bottles of wine a year. Sylvie, Henri, Alexandre and Laure Vaudoisey work in a traditional way and welcome you to their home.
Manual harvest of the grapes harvest. End of the vegetative cycle of the vine. Removing staples used to hold branches of the vine. Removal of dead or disease-affected vines and establishment of wooden milestones to protect future transplants. Organic fertilizer supply for certain plots. Our contributions are reasoned according to the vigor of the vine.
RED WINE: - reception of the destemmed harvest partially or totally; - alcoholic fermentation with native yeasts for 15 days in wooden vats; - cask and barrel aging for 15 to 18 months; - regular ouillage (= every 8 days); - tank bottling; - bottling process
WHITE WINE: - reception of the unseeded crop; - pressing; - settling in the tank for 24 to 48 hours; - cask and barrel aging for 12 months.
The Vaudoisey-Creusefond estate is a family-owned (EARL) company operating around 9 ha in Pommard, on the Côte de Beaune. The surface is spread over several villages: Auxey-Duresses, Meursault, Volnay and Pommard. This structure markets more than 40,000 bottles of wine a year. Sylvie, Henri, Alexandre and Laure Vaudoisey work in a traditional way and welcome you to their home.
Manual harvest of the grapes harvest. End of the vegetative cycle of the vine. Removing staples used to hold branches of the vine. Removal of dead or disease-affected vines and establishment of wooden milestones to protect future transplants. Organic fertilizer supply for certain plots. Our contributions are reasoned according to the vigor of the vine.
RED WINE: - reception of the destemmed harvest partially or totally; - alcoholic fermentation with native yeasts for 15 days in wooden vats; - cask and barrel aging for 15 to 18 months; - regular ouillage (= every 8 days); - tank bottling; - bottling process
WHITE WINE: - reception of the unseeded crop; - pressing; - settling in the tank for 24 to 48 hours; - cask and barrel aging for 12 months.
