Antonin Rodet Gevrey-Chambertin

Vinification: The grapes are hand-harvested and totally destemmed. The vatting lasts 20 days in temperature controlled vats. The cap is punched down twice a day during the alcoholic fermentation. The malolactic fermentation is completed at 100%. The wine is then matured for 16 months in oak barrels. The wine is then bottled in traditional Burgundy bottles.

Tasting notes: Classic ruby red with violet tints. Fruity with aromas of black fruits, cherry stones and spices (nutmeg). Fruity and delectable. The tannins are solid yet well integrated and ripe.

Serving: Enjoy ideally at 14–16°C.

Food pairing: Grilled red meats, poultry, rich cheese.

Ageing: Already delicious, this wine can age 7 to 10 years.