Feature
| Winery |
Bertrand Ambroise |
| Sub Region |
Cotes de Nuits |
| Variety |
100% Chardonnay |
| Format |
750ML |
| ABV |
13% |
| Disgorging |
- |
| Dosage |
- |
| Certification |
HVE3 certified
|
Technical details and map
(Date Uploaded: 21st Jan 2025)
Tasting Note
A light golden color. You can find some white flowers and butter in the nose. An unctuous mouth with roundness. This wine goes with fish or seafood, onion pie or Comté.
Winemaking Winery
Vineyards aged between 40 years. The grapes are harvested by hand. Then they are sorted and put in the entire grape in winepress. The juice stays in the tank for 24 to 48 hours for a natural cleaning, after the must is put in an oak barrel for a natural alcoholic and malo-lactic fermentation (20% new, last part 1- or 2-year-old). Then, the wine stays in oak for 10 months before bottling. No finning, light filtration
Soil Type: clay and limestone
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.
