18/20 – Bourgogne Aujourd’hui
95-96/100 – The World Of Fine Wine
92-94/100 – Jasper Morris
91-94/100 – Allen Meadows
Silver medal – London Wine Competition
93/100 – Silver medal – Decanter World Wine Awards 2024
93/100 – VertdeVin Magazine
97/100 (Best in in Show) – Decanter World Wine Awards 2023
96/100 – The World of Fine Wine
17,5/20 – Bourgogne Aujourd’hui
95/100 (Gold Medal) – International Wine Challenge 2023
95/100 – Bettane & Desseauve
90-93/100 – Allen Meadows
90-93/100 – Jasper Morris
95/100 – The World of Fine Wine
93/100 (Silver Medal) – International Wine Challenge
93/100 (Gold Medal) – Concours international de Lyon
91-94/100 – Jasper Morris
17/20 – 94/100 – VertdeVin Magazine
90/100 (Gold Medal) – London Wine Competition
Gold Medal – Concours Général Agricole de Paris
Silver Medal – Concours Mondial de Bruxelles
97/100 (Best in Show) – Decanter World Wine Awards
17,5/20 – Bourgogne Aujourd’hui
95/100 – VertdeVin
91-94/100 – Allen Meadows
90-94/100 – Jasper Morris
Silver Medal – Concours Mondial de Bruxelles
Bronze Medal – Concours Général Agricole de Paris 2022
95/100 – Decanter World Wine Awards
95/100 – International Wine Challenge
Gold Medal – Concours Mondial de Bruxelles 2021
Gold Medal – Challenge International du Vin 2021
94/100 – VertdeVin
91-94/100 – Jasper Morris
97/100 (Best in Show) – Decanter World Wine Awards
18/20 – Bettane & Desseauve
96/100 (Gold Medal) – Gilbert & Gaillard International Wine Challenge
16,5/20 – Jancis Robinson
92/100 – The World Of Fine Wine
16/20 – Bourgogne Aujourd’hui
91/100 (Silver Medal) – International Wine Challenge
91/100 – Jasper Morris
80-83/100 – Mondial des Pinots
96/100 – Decanter World Wine Awards
18/20 – Bettane & Desseauve
95/100 (Gold Medal) – International Wine Challenge
16,5-17,5/20 – La Revue du Vin de France
94/100 – VertdeVin
92/100 – Burgundy Report By Tim Atkin MW
92/100 – Fine Wine Magazine
92/100 – Jasper Morris
Médaille d’Argent – Mondial des Pinots
Operated vineyard surface: 3.6 hectares
Exposure: East / South-East
Soil: red ferruginous and gravel Soil: located on old alluvial deposits
Location: bottom of the hillside
After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 15 to 18 months in new oak barrels (30%) and in oak barrels of one or two years.
Piece of beef, Epoisses cheese
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