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Pouilly Fuissé 1er Cru "Clos Reyssier" 2024
Recchione Jérémy€54.00East-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.
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Bourgogne blanc "En Auvonne" 2024
Recchione Jérémy€55.00Terroir of Curtil Vergy (Hautes Côtes de Nuits) on clay-limestone and white marl. Direct pressing and fermentation in Clayver Ceramics and 500L barrels.
Limited to 1 bottle per customer
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Morey Saint Denis Clos Solon 2023
Arlaud Cyprien€59.00The Morey-Saint-Denis appellation is one of the smallest in the Côte de Nuits in terms of area, covering a total of about 100 hectares. It is nonetheless rich in climats, with 20 Premiers Crus and 5 Grands Crus. Clos Solon is a vineyard plot with several distinct geological formations, making it particularly interesting to vinify separately from other cuvées.
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Nuits Saint Georges 2023
Arlaud Cyprien€59.00Cyprien Arlaud’s Nuits-Saint-Georges is made from grapes grown in several specific vineyard sites, all located north of the town: “Chouillet,” “Charmottes,” and “Argillats.” The grapes are hand-harvested. The harvest is sorted by hand on a sorting table. The grapes are transferred to the vats by gravity. Fermentation takes place in open vats. Spontaneous fermentation is carried out by the yeasts naturally present on the berries. Long pressing, indigenous yeasts. Vinification lasts between 20 and 25 days.
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Fixin 2023
Recchione Jérémy€59.00Terroir based on clay-limestone soil and white marl. 80% whole Pinot Noir grapes. Cold pre-fermentation for 3 days, fermentation for 15 days in stainless steel vats, slow pressing and transfer to 228L barrels. Aged for 11 months.
Limited to 3 bottles per customer.
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Savigny les Beaune 1er Cru "Les Lavières" 2024
Recchione Jérémy€75.00South/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.
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