Bertrand Ambroise Vosne Romanee Aux Damaudes, 2022, 750ML

Feature

Tasting Note

Winemaking Winery

The grapes are harvested by hand, in a box of 15kg. Once at the winery, they are sorted and de-stemmed at 100%. The grapes are put in a vat for 25- 30 days for the alcoholic fermentation. Then, the new wine stays in oak barrels (70% new) for 15 months. We don’t make any fining or filtration.

Soil Type: Limestone mixed to marl clay

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.