This wine has a bright ruby red colour in the glass. The nose is expressive, with aromas of red cherries and floral notes. The palate is lean with racy acidity and fine, velvety tannins.
- Feature(s): Sustainable, Vegan, Vegetarian
- Winemaker: Jean-Paul Tollot
- Alcohol (ABV): 13 %
- Acidity: 5.5 g/l
- pH: 3.37
- Case barcode: no
- Bottle barcode: no
Domaine Tollot-Beaut own six hectares in Chorey-Lès-Beaune. The vines are south facing and Guyot trained. Organic practices are carried out through the vineyards.
What had promised initially to be a very generous vintage, turned out to be an extremely difficult year for Burgundy, with terrible bouts of hail, frost and mildew. Yields were very low due to the complicated weather patterns throughout the year. The harvest ended on a high note with a warm, dry and sunny July through to September. This spell of consistently good weather salvaged the vintage. Harvest started on 22nd September and finished on 28th September.
Fermentation took place over 10-12 days in open vats, with daily punching down of the cap. Temperatures did not surpass 32°C. The wine was racked once following malolactic fermentation and was then transferred into French oak barrels, of which 20-30% were new. It was aged for 16-18 months before bottling.