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Clayey-limestone ground, with a clayey predominance. We own 1,05 hectares of vines located between Vosne-Romanée and Clos Vougeot.

Winemaking and Aging

Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins last between 15 and 20 days. Then 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

The Vosne Romanée 2010 has a beautiful dark red colour.
The nose is truly expressing fresh fruits perfumes, dark cherry, blueberry with smoky hints
The palate reveals dark fruits notes and fresh spicies. Tannins are soft and riped.

Food and wine pairings

It will perfectly match with T-Bone or beef tenderloin, duck cutlets with honey, as well as goat fresh cheese.

Service and cellaring

Le Vosne Romanée 2010 can be served at the ideal temperature of 13-14° C or kept in cellar between 8 to 10 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more casily the richness and the complexity of a great wine.