Gevrey-Chambertin is one of the most important wine-producing villages in the Côte de Nuits. All levels of appellations are represented, from village to Grand Cru Chambertin.
Situation géographique et terroir
Gevrey-Chambertin is one of the most important wine-producing villages in the Côte de Nuits. All levels of appellations are represented, from village to Grand Cru Chambertin. In 1847, Gevrey-en-Montagne was the first village in the Côte d'Or to change its name to include that of its Grand Cru and become Gevrey-Chambertin. Planted exclusively with Pinot Noir, the soil is reddish-brown, shallow and fairly rich, with limestone from the Combe de Lavaux. It is the famous alluvial cone (or cone of dejection) and its two lower slopes that give Gevrey-Chambertin wines power and body.
The grapes are sorted, de-stemmed and then gently conveyed into the vat on a conveyor belt, without pumping. Before fermentation, we carry out a cold maceration at 10°C for 4 to 5 days. Vatting lasts between 18 and 20 days, during which we punch down the cap daily. The wine is then put into barrels and the malolactic fermentation is carried out in full.
Lightly toasted so-called blonde, 30% new barrels
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