Nouveautés
Nouveautés
Wines
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- Viticulture: Demeter certified biodynamic wine
- Viticulture: Organic
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 12.5°
- sulfure added (SO2): 13°
- sulfure added (SO2): Very little
- sulfure added (SO2): Yes
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Pernand Vergelesses 1er Cru "En Caradeux" blanc 2023
Recchione Jérémy€95.00A terroir facing the Corton Grand Cru. An old, east-facing Chardonnay vineyard. Soil composed of marl and flinty limestone. Direct pressing and fermentation in 228L barrels.
Limité à 2 bouteilles par client
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Savigny les Beaune 1er Cru "Les Lavières" 2023
Recchione Jérémy€95.00South/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.
Limité à 2 bouteilles par client
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Gevrey Chambertin 2023
Recchione Jérémy€103.00Clay-limestone terroir facing South/East (“en champs” and “billard” plots). 70% whole-cluster Pinot Noir. Cold pre-fermentation for 3 days, 15-day fermentation in stainless-steel vats, slow pressing and racking into 228L barrels. Aged 11 months.
Limité à 1 bouteille par client
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Chambolle Musigny 2023
Recchione Jérémy€121.00Clay-limestone terroir facing South/East (“en champs” and “billard” plots). 70% whole-cluster Pinot Noir. Cold pre-fermentation for 3 days, 15-day fermentation in stainless-steel vats, slow pressing and racking into 228L barrels. Aged 11 months.
Limité à 1 bouteille par client
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Pommard 1er Cru les Arvelets 2019
Esprit Leflaive€168.00Parcelle plantée en 1958, située sur le coteau Nord et exposée au Sud.
Sol : Argilo-calcaire riche en oxyde de fer.
Superficie : 0,98 ha.
Vendange : Manuelle.
Elevage : 15 mois en fûts de chêne (dont 30% en fûts neufs) puis 3 mois en cuves inox. -
