Gevrey-Chambertin 1er Cru La Perriere

Terroir, Climate, Soil

The site of the vineyard was a former quarry filled with soil after rock was extracted
Vines are planted at 0.35 hectare

How the wine is made

35% whole bunch with wild yeast fermentation
Pre-fermentation cold maceration
Punch down 3-4 times per day
Estate bottled, no fining or filtering
Aging: 30% new wood oak barrels for 16-18 months

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