Feature
| Winery |
Bertrand Ambroise |
| Sub Region |
Cotes de Nuits |
| Variety |
100% Chardonnay |
| Format |
750ML |
| ABV |
13.5% |
| Disgorging |
- |
| Dosage |
- |
| Certification |
HVE3 certified
|
Technical details and map
(Date Uploaded: 21st Jan 2025)
Tasting Note
The wine looks like the soil: powerful, given by the clay. You can find some exotic fruit flavors, white flowers aromas, acacia… you can choose some lobster, scallops or veal.
Winemaking Winery
Vineyards aged 30 years.The grapes are harvested by hand. Then they are sorted and put in the entire grape in winepress. The juice is put in a tank for 24/48 hours to be clear. After this period, the wine is put into barrels for the alcoholic and malolactic fermentation 100% new oak for 15 months.
Soil Type: White Clay with soft limestone almost chalk
Winery
Maison Ambroise, with origins dating back to the 18th century, settled in Premeaux-Prissey. In 1987, Bertrand Ambroise took over the estate, growing it to about 52 acres.
They now boast Grand Cru Vineyards in Clos de Vougeot and Corton, along with Premier Cru Vineyards in Nuits-St-Georges: Les Terres Blanches (Blanc), Les Argillières, En Rue de Chaux, and Les Vaucrains.
Driven by his love for wine, Bertrand transitioned to organic practices, crafting a blend of 30% Chardonnay and 70% Pinot Noir. Their meticulous winemaking involves hand-sorting and precise fermentation techniques.
The initial fermentation lasts around 7 days at 6-8°C, followed by a second fermentation at 13°C for roughly 10 days. Subsequently, the wines undergo a 4-5 month malolactic fermentation in oak barrels, ageing for 10 to 18 months based on their concentration.
