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2017 Coteaux De L’Auxois WHITE “Clos de la Romanee”

2017 Coteaux De L’Auxois WHITE “Clos de la Romanee”

$32.99

  • 2017 Coteaux De L’Auxois WHITE “Clos de la Romanee”

    2017 Coteaux De L’Auxois WHITE “Clos de la Romanee”

    $32.99 Excl. tax

      In stock (5)

      A lighter style white Burgundy that is easy drinking, and not over-oaked.

      Product information

      In 1985, while Sophie Confuron was studying viticulture at the Lycée Viticole de Beaune, she met Alain Meunier, who would switch ownership to organic viticulture. Little by little they became one of the small producers with the greatest projection in the Côte d'Or.
      Currently, the couple owns 8 hectares and elaborate in 14 different denominations. It is worth highlighting its 0.5 ha of the Grand Cru Romanée-Saint-Vivant and its 0.5 ha of the Grand Cru Clos de Vougeot located right on the slope, in a most privileged location. In Chambolle they have 0.35 ha divided between the 1st Cru Châtelots and the 1st Cru Feusselottes, which together vinify, in addition to 1.15 ha in various plots with village classification. In Vosne-Romanée they have 0.3 ha of 1st Cru Les Beaux Monts and in Nuits-Saint-Georges with 0.3 ha of 1st Cru Boudots, 0.44 ha in 1st Cru Les Chaboeufs and 1.23 ha of category village . The rest are divided between several plots with which they make regional wines of Bourgogne pinot noir, Bourgogne aligoté and Bourgogne passe-tout-grains.
      Tradition and the latest technology coexist in the winery. The clusters are completely de-stemmed and placed in cement tanks of 25 to 50 hl, with little crushing, for subsequent cold maceration. Fermentation is carried out by controlling the temperature and retaining the CO2 to maintain the aromatic freshness of the grape. The wine is left to rest with its lees until it is transferred to oak barrels, new for the Grand Cru and second or third use for the rest of the range, where they will be aged for 15 to 18 months, depending on the vintage. The wines are bottled by applying minimum doses of sulphurous, without clarifying or filtering to maintain the typicality of each terroir .

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