Nouveautés
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Fruit Défendu Coteaux Bourguignon 2023
Dandelion€65.00A new vintage and a proud moment for Morgane and Christian! They fought tirelessly to recover this new plot and avoid having to uproot this magnificent hundred-year-old vine. They then worked tirelessly to bring out the best in it. And here's the result. Small quantities but big emotions.
Limited to 1 bottle per customer
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Pouilly Fuissé 1er Cru "Clos Reyssier" 2023
Recchione Jérémy€68.00East-facing, a brown clay terroir resting on entrobic limestone (limestone containing many marine fossils). The vines are always early with good density. Direct pressing, Ceramic Clayver fermentation and 228L barrels.
Limité à 1 bouteille par client
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Savigny Lès Beaune 1er Cru "Les Lavières" 2022
Petit Roy - Seiichi Saito€69.00Limited to 3 bottles per customer
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Saint Romain blanc 2023 2e tirage
Boyer Renaud€72.00Situated at an altitude of 400 metres on white marl soils and facing south-east, this parcel of Saint Romain, from which the grapes come, is planted with old vines over 80 years old.
Maximum of 1 bottle per person
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Bourgogne rouge "Les Vaux" SSA 2023 MAGNUM
Rougeot Marc€75.00"Les Vaux" are located in the commune of Meursault, close to the center, rendering a structured Burgundy with volume.
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Bourgogne les Crays Magnum 2023
Clos des vignes du Maynes€75.00Pinot noir on clay-limestone soil, this Burgundy displays an amplitude and finesse rare in the region. The estate's "petite cuvée" of Pinot Noir is exceptional in every way, and may surprise many of your guests. Not to be missed!
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Bourgogne Côte d'Or "Les Grandes Gouttes" SSA 2023 MAGNUM
Rougeot Marc€84.00Located to the south of Meursault, 500 m from Meursault-Charmes, this Burgundy has many dimensions.
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Savigny les Beaune 1er Cru "Les Lavières" 2023
Recchione Jérémy€89.00South/East-facing terroir, on a soil composed of lava (a thin layer of limestone), marl and limestone with entroques. On the same line as Pernands Vergelesses 1 er cru “Les Caradeux”. 75% whole-cluster Pinot Noir. Cold pre-fermentation for 3 days, 15-day fermentation in stainless steel tanks, slow pressing and racking into 228-liter barrels. Aged 11 months.
