Chorey-les-Beaune Les Tue Boeuf
Average Annual Production
The harvest is done manually with a careful sorting of the grapes. The whole grapes are then pressed in a pneumatic press. Pressing with a slow and regular increase in pressure produces fine and elegant wines. In the same vein, the settling (separation of the must from the suspended solids) is carried out. The musts (juice collected by crushing the grapes) go through their alcoholic and malolactic fermentation in 350 liter barrels.
Stirring is limited or even prohibited in solar vintages in order to preserve the freshness and tension of the wine. 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.
The gold has turned smooth and shiny in this Chorey with scents of apple and green pear. Its supple approach makes this a delightful wine that delivers unvarnished indulgence. This is a bottle that won’t spend much time in the cellar!
This beguiling Chorey exudes the white fruits of summer. One finds nectarine and white peach with a sharp-tasting flavour but a firm finish. This white, born from red soil, produces a bitter finish of zest which prolongs its flavour. In one winter, it will be at its zenith.