GEVREY-CHAMBERTIN RED WINE 2022 (Vincent BACHELET)

TERROIR

The vineyards of Gevrey-Chambertin are planted on both sides of the Combe de Lavaux, the largest and most beautiful combe in the Côte des Nuits.

It also spreads out over the alluvial cone on the plain, forming three distinct entities: the Côte Saint-Jacques, the Côte des Grands Crus, and in the center, the vineyard located on colluvium of alluvial cone, made up of silt and materials carried down over the millennia.

This terroir is highly conducive to the production of powerful, full-bodied wines. style="text-align: justify;">The plot on which the estate's forty-year-old Pinot Noir vines are planted faces south-east.

WINEGROWING & WINEMAKING

The vines are managed according to the principles of an "intelligent" sustainable agriculture. Treatments on the vines are carried out only when absolutely necessary.

The grapes are harvested by hand, sorted and then completely destemmed. The skin maceration lasts a fortnight in temperature-controlled stainless steel vats.

Actions of Punching down (an operation which consists of pushing the marc cap floating at the top of the vat into the liquid must) and Pumping over (an operation which consists of removing the juice from the vat bottom and pouring it back into the vat top to reincorporate the cap of marc into the must) are carried out regularly during the alcoholic fermentation to facilitate maceration and optimise the gentle extraction of the grape's constituents.

Once the maceration phase is complete, the must is pressed by light pressing. The first pressed juices are blended with the free-run juice, then racked into new oak barrels (between 15% and 30%) and into oak barrels of several wines for the malolactic fermentation and a 11-month ageing phase.

The must is then racked into stainless steel vats to rest for 2 months before bottling. The wine is neither fined nor filtered.

The bottle is sealed with a DIAM5® cork stopper which guarantees the absence of TCA contamination of the wine (or cork taste)