Brown limestone with fine soil rich in clay
Clos Vougeot is certainly the most known about the world.
A dress glittering and brilliant deep ruby.
A nose of red berries slightly closed with a smoked touch.
The mouth is fresh with one finale powerful.
Roasted pigeon and French-style peas
Grapes are manually collected, sorted out, and converted into wine with 80 % in whole grape harvests. During 17 days of vatting, between pigeages 5 - 7 in feet are practised, as well as reassemblies. After the pressing, wines are cleaned out during 2 weeks and put in barrels. The breeding is made for 40 % in new barrels and 60 % in barrels of 1, 2, 3 years. After 14 months of breeding wines are taken away in tank during 3 months and bottled without filtration and sticking.