Domaine Thierry MORTET - GEVREY CHAMBERTIN 2015
Gevrey Chambertin
Following the dissolution of Domaine Mortet Charles & Fils, the estate Thierry Mortet was established in 1992 on an area of 4 hectares, taking over some of the vineyards of the former estate and has expanded slightly to count today a little more than 7 hectares of vineyards.
Twenty plots spread over 3 hectares form the cuvée. These vines are planted on clay-limestone soils of different textures: stony ground, marl, or on rocks. The age of the vines varies between 15 and 60 years. The production is about 45 hl / ha, and represents about 15,000 bottles to market.
The harvest is done manually, with sorting in the vineyard by the pickers, then a second sorting is done in winery on sorting table. Then the grapes are destemmed at 100%, and sent in vat of vinification for a duration of 15 days approximately, with 4 to 5 days of cold maceration (13 to 14 ° C), then progress of the fermentation, with pigeage 2 times per day. When all the sugars are converted into alcohol, we proceed to the racking and pressing. The wines are then housed in new barrels for one third and in closed vats for the rest for 4 months. In February, the racking takes place where the wines housed in new barrels are returned to their new barrels after having removed the lees. The wine in vats is housed in casks of 1 wine and 2 wines.
The total duration of the breeding is 16 months and the wine of all the barrels is assembled in tank for homogenization. Light Kieselguhr filtration is performed before bottling.
Following the dissolution of Domaine Mortet Charles & Fils, the estate Thierry Mortet was established in 1992 on an area of 4 hectares, taking over some of the vineyards of the former estate and has expanded slightly to count today a little more than 7 hectares of vineyards.
Twenty plots spread over 3 hectares form the cuvée. These vines are planted on clay-limestone soils of different textures: stony ground, marl, or on rocks. The age of the vines varies between 15 and 60 years. The production is about 45 hl / ha, and represents about 15,000 bottles to market. The harvest is done manually, with sorting in the vineyard by the pickers, then a second sorting is done in winery on sorting table. Then the grapes are destemmed at 100%, and sent in vat of vinification for a duration of 15 days approximately, with 4 to 5 days of cold maceration (13 to 14 ° C), then progress of the fermentation, with pigeage 2 times per day. When all the sugars are converted into alcohol, we proceed to the racking and pressing. The wines are then housed in new barrels for one third and in closed vats for the rest for 4 months. In February, the racking takes place where the wines housed in new barrels are returned to their new barrels after having removed the lees. The wine in vats is housed in casks of 1 wine and 2 wines. The total duration of the breeding is 16 months and the wine of all the barrels is assembled in tank for homogenization. Light Kieselguhr filtration is performed before bottling.
All the bottles displayed in our website are stocked in our cellar in Bordeaux.
The orders are shipped until 48hrs after confirming the payment. You can buy online and pick-up in our store for free (under request).
The image represents the product that will be shipped to you. If we have many of the same product available, the photo represents the less well preserved of them.
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Domaine Thierry MORTET - GEVREY CHAMBERTIN 2015
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