Bruno Clavelier, a former rugby player, manages the family Domaine in a biodynamic regime with competence and passion. Most of the vines he inherited from his grandfather Joseph date back to the 1930s and 1940s. After completing his oenology degree in nearby Dijon, Bruno continued the family tradition, however switching from selling the grapes to negociants to his own production in 1992. Since then, the care of the vines has been his top priority: Bruno considers himself just a companion, who helps the plant to explore its environment and to restore the essence of the terroir. Bruno’s philosophy is therefore to intervene as little as possible in the vineyard and absolutely not to use chemicals and/or invasive treatments. His goal is not to create a wine with a specific flavor profile, but rather to capture what each vineyard gives to its grapes in each vintage.
In Burgundy, the Pinot Noir winemaking process follows a strict disciplinary to enhance the characteristics of the grape. The grapes are harvested manually, with selection in the vineyard, followed by pressing and fermentation in oak vats for about 10-15 days. The wine is then transferred to French oak barrels for aging and malolactic fermentation, which lasts an average of 12 to 18 months. During this period, the wine is tasted to monitor its development. After aging in the bottle, the wine is ready for marketing.
Dark ruby color with violet reflections. The nose exhales hints of ripe red fruit such as cherries and raspberries, accompanied by spicy, mineral and wet earth notes. On the palate, the tannin is firm but velvety, creating a silky texture that envelops the palate. Its structure is round and well balanced, with a long persistence of fruity and spicy flavours.
This wine lends itself perfectly to accompany red meats, aged cheeses and mushroom-based dishes. It is a wine that matures well over time and that offers an extraordinary tasting experience to those who love powerful and decisive wines, but at the same time extraordinarily elegant.