The fruit for the Gevrey Chambertin VV comes from 17 parcels of vines planted between 1922 and 1961 that average 65+ years of age. Located in clay-limestone soil in the northern part of the village, these are tannic and structured Gevrey village.
100% destemmed. The fruit is cooled down than macerated at low temperature for 8-10 days, followed by fermentation where the temperature is then allowed to rise as much as 35°C during 12-15 days.
The wine is matured in 30% new oak from Berthomieu and Cavin, for 12-14 months, and bottled without fining or filtration.