Clos de Vougeot Grand Cru 2017 - Domaine Tortochot

Clos de Vougeot Grand Cru 2017 - Domaine Tortochot

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€170.00
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It comes from Pinot Noir grapes grown and grown in the famous Clos Vougeot in a parcel of 0.21 hectares of vineyards that the Domaine Tortochot owns. The Clos is located on the limestone massifs of the Bathonian geological period. The limestone is covered on the surface with calcareous clay screes brought by water, scree, whose thickness varies from a few decimetres, in the upper part of the Clos, to a meter and more in the bottom.

PRODUCT DESCRIPTION

It comes from Pinot Noir grapes grown and grown in the famous Clos Vougeot in a parcel of 0.21 hectares of vineyards that the Domaine Tortochot owns. The Clos is located on the limestone massifs of the Bathonian geological period. The limestone is covered on the surface with calcareous clay screes brought by the water, scree, whose thickness varies from a few decimetres, in the upper part of the Clos, to a meter and more in the bottom. This dark purple wine exudes bush and roasted coffee. Generally very fat and opulent. A powerful and decisive vine, austere in its youth, requires a minimum of 12 years before revealing all its complexity. Aromas of very dark black fruits with spicy notes. In the vineyard certified organic farming is practiced, the density is around 10,000 plants per hectare planted with low plants. Pinot Noir was harvested after mid-September and vinified by maceration for 25 days with spontaneous fermentation; subsequently the wine was transferred to 100% new pieces where it was aged for 18 months and then bottled. Only indigenous yeasts are used.

EVOLUTION

Wine with a capacity for evolution for over 15-20 years.

SMALL TIPS

Taste it at a temperature of 16 °, combined with large noble game dishes.

Data sheet

Winery
Domaine Tortochot
Denomination
Clos Vougeor Grand Cru AOC
Variety
100% Pinot Nero
Nation
France
Production area
Gevrey-Chambertin
Region
Burgundy
Year
2017
Gradation
13,5%
Bottle
75 cl
In Vineyard
Certified Organic Agriculture
Vinification
Fermentation is carried out without the addition of selected yeasts; temperature monitoring is done, they can go up to 32 °, 33 ° C, never beyond.
Yeast
Indigenous
Aging
In barriques for 15-18 months with malolactic fermentation. Follows bottling without filtration
Match with
Meats
Typology
Red
Serving Temperature
Temperature 16° C
Ideal consumption
From 2020 To 2040
Our judgment
93/100
Allergens
Sulphites

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