Jérôme is one of the first producers in Burgundy to insist on the dynamic of the "humble" Aligoté and one of the founders of the "Les Aligoteurs association". The vineyard, although located in Rully AC, cannot carry the Rully designation on the label since in whites only Chardonnay can get the appellation of origin. The grape is pressed in an old press...
Cuvee from four different vineyards, spontaneous fermentation, small percentage of whole bunch fermentation and 16 months in oak barrels. Mouth full of red fresh fruit, spicy elements and silky texture on the palate with an elegant touch of acidity. Unpretentious, easy to drink, with a purely pleasurable dimension. Antonin is the name of his young son.
One of the earliest ripening sites in Burgundy a vineyard located between "La Justice" (on the lower side of D974 and Champerries on the upper side. Quite aromatic and lively in character with a depth of flavour that relaxes the tannic structure of the wine, providing excellent length on the palate. 15-20% fermentation with whole bunches, native yeasts...
A Gevrey of amazing "form", athletic, muscular, full of power and energy from the old vineyards in an exceptional vineyard in the middle of a south-southeast facing slope on limestone with embedded marine fossils. The vineyard is farmed with certified organic farming and biodynamic practices and Galeyrand's non-intrusive, old school winemaking is the same...
To the east of the famous D974, the vineyard is located on sandy soils with several stones and the old vines have extremely complex genetic material from mass selection which seems to be able to produce fruit with intense aromas. The tannins have excellent structure, as fine as cigarette paper, but "layered" on multiple levels that make it seem more...
The vineyard is located in the middle of the slope and was planted in 1980. The soil is a type of marly limestone that has an abundance of marine fossils. The cultivation is certified organic using biodynamic farming techniques. In winemaking 15-20% whole bunches are used and fermentation is with indigenous yeasts. The wine will be aged for 12-14 months...
