Echezeaux Grand Cru

Terroir

Chalky-clay soils (clay is predominant)

Winemaking and Aging

Grapes are harvested in leaky boxes and sorted out. Then they are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins lasts between 15 and 20 days. Wine is put in oak barrels after a light settling of the juice, for a period of ageing included between 12 and 18 months. Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.

Tasting notes

Nose brings aromas like small fruits (black currant), pencil lead, soaked fruits in alcohol like black cherry. Mouth reveals dense tannins and good aromatic persistence.

Food and wine pairings

It will perfectly match with game birds and refined cheese like Epoisses or Chambertin.

Service and cellaring

It can be served at 13-14° C or kept in cellar between 8 and 10 years.