Latricières-Chambertin Grand Cru 2013

Tasting notes

A beautiful dress of a red very elegant ruby.
A basket of walls up and of blackcurrant with touches of grilled dried fruits offers you a frank and direct nose.
The mouth is fresh with the tension and one finale pulpy, a great taste of Morello cherries.

Duck breast in cherries

Wine Making

Grapes are manually collected, sorted out, and converted into wine with 80 % in whole grape harvests. During 17 days of vatting, between pigeages 5 - 7 in feet are practised, as well as reassemblies. After the pressing, wines are cleaned out during 2 weeks and put in barrels. The breeding is made for 40 % in new barrels and 60 % in barrels of 1, 2, 3 years. After 14 months of breeding wines are taken away in tank during 3 months and bottled without filtration and sticking.