0,00 € Shipping
0,00 € Total
This Beaune 1er Cru Les Reversées by Thomas Bouley comes from Pinot Noir grapes grown in Beaune, in 0,54 hectares of vineyards facing south/east of the property and classified Beaune 1er Les Reversées AOC. The vinification is traditional, with the use of indigenous yeasts and fermentations in open steel vats at a controlled temperature (32°C). The wine...
Cuvée Leonie is the Top Label of Domaine Thomas Bouley created from Pinot Noir grown in Pommard, on clay-limestone soils, deep and rich in chalk. In the vineyard herbicides and chemicals are banned. Thomas practices a " natural " viticulture. The harvest is manual, with selection of the best grapes; The winemaking is traditional, with the use of...
This Pinot Noir comes from grapes grown in Pommard in the 1er cru Les Rugiens, in 0,24 hectares of vineyards facing south/east by Thomas Bouley; Here the vines (average age 30 years) are based on clay-limestone soils with deep soils rich in rock. The harvest is manual, with selection of the best grapes; The winemaking is traditional, with the use of...
This Volnay 2011 by Thomas Bouley was born from Pinot Noir grapes grown in Volnay, in 2 hectares of vineyards facing south/east of property and classified Volnay AOC Village; the vines rest on clay-limestone soils with deep soils belonging to Batoniano period. The 2011 vintage is considered by the manufacturer as early, very fruity, juicy and enveloping.
The Bouley family has produced wine in Volnay for many generations, the experiences are handed down from father to son: it is the case, Thomas Bouley in 2012 strats running the Domaine "inherited" by his father Jean-Marc. The property can count on 12 Ha spread of vineyards in the Côte de Beaune, and more precisely in Pommard, Volnay and Beaune. In the vineyard philosophy follows and satisfies nature, herbicides and chemical fertilizersare are not used, soils are plowed regularly, Thomas practices grassing and opts for a yield of max 6-8 bunches per vine. Cellar vinification are activated only by natural yeasts, fermentation takes place in steel vats open and refinements last 12 to 22 months in new casks from 10% to 50%; all it is depending on the vintage and the Cru.