This parcel is one of the first ones Vincent purchased when he started his activity. He didn’t replant it because it was in a very good state.
An old vineyard ideally located half way up the hill with southern/southeastern exposition.
Average age of the parcels:
More than 60 years
The soils are tilled, vines pruned in guyot simple, de-budding adapted to the age of the vineyard and its vigor, sustainable agriculture, manual harvest.
Vinification and ageing
Grapes are hand sorted at the sorting table, they are stemmed and put in open tank for the alcoholic fermentation with temperature control. No artificial yeasts added, exclusively indigenous yeasts to maintain the typicity of the terroir and of the vintage. Manual punchdowns and pumpings. The wine is then pressed and transferred to oak barrels.
Approximately 18 mounths. Racking after the malolactic fermentation. Filtration is light or even nonexistent in order to preserve the aromas. Bottling takes place at the domaine.
100% oak – 30% new barrels
This Auxey-Duresses is round and flavoured. The village is located at the bottom of a valley and produces structured and fruity wines.
The style is dense with fine tanins. A floral nose and an ample mouth with red fruits notes.
Until 10 years
14°C – 16°C
This wine goes very well with spicy red meat, wine sauce and strong cheese.