Chorey les Beaune Les Tue Boeuf
1ha 28a 50c
Average Annual Production
The harvest is done manually with a careful sorting of the grapes. The destemming is carried out in a way which reinforces the delicacy of the Pinot Noir and the elegance of the tannins. A pre-fermentation maceration of about 7 days is carried out in temperature-controlled vats which guarantee precision in the different stages of vinification. During alcoholic fermentation, the must is tasted daily and adjustments are made by pressing and/or pumping over techniques, depending on the progression in the vat. The objective is to allow optimal extraction of the elements from the skins while limiting the coarse elements from the seeds as much as possible. Devatting takes place within 20 days of the date of the grape harvest. The musts are then aged in 228 liter barrels for 12 months.
The proportion of new barrels, approximately 25 to 30% per year, is deliberately moderate in order to let the terroir of the appellation express itself. In partnership with our barrel makers, a true match is sought between the type of barrel and the character of the wine.
This village offers its scents of faded roses to the pot-pourri of aromas in this vivid, carmine coloured wine. It delivers a fresh attack before its tannins hit the taste buds and the red cherry notes majestically appear.
Coloured in pure magenta, this wine presents a scent of orange peel and cinnamon. Both dense and pure, its cherry red fruit dances around in the mouth. This rich vintage takes on substance and length superior to its village rank.