The Domaine has origins in the early 1900s and currently covers about 13 hectares of vineyards in the municipality of Nuits St. Georges, cultivated according to the lutte raisonnée method. The vinification involves total destemming, short cold maceration before fermentation, 18 months in Burgundian pièces, with a percentage of new wood not exceeding 30% for the 1er Crus. The current owners, the sons of Robert Chevillon, maintain the traditional spirit of Nuits-St. Georges, but tend to favor fruit and finesse to produce balanced wines with fine and elegant tannins and a fruit of great purity.
The Pinot Noir winemaking process in Burgundy follows rigorous techniques to enhance the unique characteristics of the grape. The grapes are harvested by hand and the bunches are selected in the vineyard to guarantee the quality of the final product. The grapes are pressed and fermented in oak vats for an average period of 10 to 15 days. During this process the must is stirred regularly to extract the tannins and aromas from the skins.
After fermentation, the wine is transferred to French oak barrels for malolactic fermentation and refinement, which always lasts an average of 12 to 18 months. During this period, the wine is tasted regularly to assess its development and potential.
Once the wine is mature, it is bottled and left to age for a few months before being marketed.
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.