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Domaine Jérome Chézeaux
Clos de Vougeot Grand Cru

Toponymy: It simply takes its name from the river that passes through the village: the Vouge

Area in production at the estate: 17 ares 54 ca

Soils: Hard calcareous soil with little clay

Locations: East located near the castle

Altitude: 240m to 255m

The harvest is carried out exclusively by hand. They carry out a first sorting in the vineyard, then on arrival at the winery on a sorting table.

The harvest is 100% destemmed. A cold maceration is carried out during the first 3-4 days out of the 18 to 21 days of vinification.

Throughout this period, daily manual remontage (punching down) and pigeage (pumping over) are practiced.

Indigenous yeasts are used exclusively, and malolactic fermentation occurs in small oak barrels during the extended ageing of the wines.

They use 30% new barrels per appellation.  The wines are bottled without filtration between 18 to 24 months after harvest.

 

Le Clos De Vougeot is an ample and fleshy wine that presents a good balance between fine tannins, softness, and discreet acidity. It is an elegant and harmonious wine.