Showing all 6 results
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DOMAINE BAPTISTA – LES GIRAUDIÈRES, AOC BOURGOGNE
GRAPES:
Pinot Noir 100%THE TERROIR
Granite soils.WINEMAKING:
Traditional with use of the most modern technical facilities and equipment.Vinifications at low temperature to ensure the grapes ’aromas are fully preserved. Ageing for 10 months in oak barrels. -
HENRI CLERC AOC Chassagne-Montrachet 1erCru “Les Vergers”
GRAPES:
Chardonnay 100%THE TERROIR:
Limestone with limited presence of clay, medium slope. South Est exposure.WINEMAKING:
Alcoholic and malolactic fermentations in French oak-barrel (20%new) for 16 months.Stirring of the lees in the barrels. Amonth before the bottling, blending in a stainless steel tank. -
DOMAINE DE VIRVANE, AOC Chablis
GRAPES:
ChardonnayTHE TERROIR
Limestone soil mixed with clay (part of Jurassic and Kimmeridgian stage).WINEMAKING:
Traditional with alcoholic and malolactic fermentation and control of temperature to 20-22°C. Ageing on thin lees for 12months in stainless-steel tanks. -
HENRI CLERC, AOC Nuits-Saint-Georges 1erCru “Les Vaucrains”
GRAPES:
Pinot Noir 100%THE TERROIR
Clay and limestone. Medium slope.WINEMAKING:
Maceration in thermo-regulated stainless-steel tanks. 3-weeks alcoholic fermentation.Soft settling of the juice in French oak (20%fornewoak). Malolactic fermentation and ageing on fine lees for 16-months. -
DOMAINE DE VIRVANE, AOC Bourgogne Pinot Noir
GRAPES:
Pinot Noir 100%THE TERROIR:
Limestone soil mixed with clay (part of Jurassic and Kimmeridgian stage).WINEMAKING:
3-days cold maceration. Ageing 6 months in stainless-steel tanks. -
HENRI CLERC, AOC Premier Cru Santenay “Le Beauregard”
GRAPES:
Pinot Noir 100%THE TERROIR
Clay, limestone and marly soils. Strong slope.WINEMAKING:
Maceration in thermo-regulated stainless-steel tanks. 3-weeks alcoholic fermentation further to asoft settling of the juice in French oak (20%fornewoak). Malolactic fermentation followed by 14-months ageing on fine lees.
