91-93/100 – Jasper Morris
91-93/100 – Allen Meadows
90-91/100 – VertdeVin Magazine
89-92/100 – Jasper Morris
16,5/20 – Bourgogne Aujourd’hui
91-93/100 (4/5 stars) – Jasper Morris
16,25/20 – 93/100 – VertdeVin Magazine
93-94/100 – VertdeVin
90-92/100 – Allen Meadows
89-92/100 – Jasper Morris
87/100 (Gold Medal) – Frankfurt International Trophy
16/20 – Bourgogne Aujourd’hui
90-91/100 – Jasper Morris
16,5/20 – Bourgogne Aujourd’hui
91/100 – Jasper Morris
17/20 – Bourgogne Aujourd’hui
93/100 – VertdeVin
Silver Medal – Concours International de Lyon
92/100 – Allen Meadows
91/100 – Jasper Morris
Operated vineyard surface: 61 ares
Exposure: South
Soil: clay-limestone, gravel and sandy
Location: mid-slope
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 (35%) and in oak barrels of one or two years.
Beef rib, aged cheese
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