Mazis Chambertin Grand Cru 2017 - Domaine Tortochot

Mazis Chambertin Grand Cru 2017 - Domaine Tortochot

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€175.00
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This Pinot Noir comes from grapes grown in Gevrey-Chambertin in 0.41 hectares of vineyard Domaine Tortochot owns in the Grand Cru Mazis Chambertin. Charmes Chambertin Grand Cru AOC 2017 by Domaine Tortochot shows a beautiful ruby-garnet color. We find cassis tightened, licorice, tobacco and vanilla aromas. The palate is broad, tannin biting,it's robust in its structure and it has length usually offered by star players.

PRODUCT DESCRIPTION

It comes from Pinot Noir grapes grown and grown in Gevrey-Chambertin in the 0.41 hectares of vineyards that the Domaine Tortochot owns in the Grand Cru Mazis Chambertin. The Mazis Chambertin Grand Cru AOC 2017 by Domaine Tortochot shows a beautiful ruby-garnet color. On the nose we find tight aromas of cassis, licorice, tobacco and light vanilla. On the palate it is ample, biting in the tannin, robust in its structure and endowed with an outstanding length. the soils are very thin (about 40cm) and very rich in light stone. 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 2016 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. As for other grand cru of the domaine the wine should be waited several years to enjoy it at its peak.

EVOLUTION

Wine with great aging potential.

SMALL TIPS

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

Data sheet

Winery
Domaine Tortochot
Denomination
AOC Mazis Chambertin Grand Cru
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
Red meats and game
Typology
Red
Serving Temperature
Temperature 16° C
Ideal consumption
From 2019 To 2035
Our judgment
92/100
Allergens
Sulphites

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