Wine Clos de Vougeot Grand Cru AOC 2002

About the Clos de Vougeot wines say: "They are very similar Chambertin and Richebourg: combine delicacy and sweetness, taste wonderful and captivating fragrance with beautiful color."
Clos de Vougeot vineyard occupies 80% of the whole commune of Vougeot is the largest Grand Cru Cote de Nuits. The soils are light and fragile, consisting mainly of limestone crumbs mixed with alluvial soils, the age of the vines more than 40 years. In the production of wine used hand-picking and a double selection of grapes. Then destemming performed in 95% yield and cold maceration for 4-5 days. Then the wine is fermented in oak barrels. Before bottling is not carried out any filtration or clarification. Excerpt wine made for 18-20 months in oak barrels. Thanks to all this Clos de Vougeot Grand Cru from Jean Domain hryvnia get a very elegant and complex wine with intense flavor. The blame should be given time to finally revealed, it is usually a process that takes about 10 years.

Jean hryvnia domain belongs to Clos de Vougeot plot area of ​​1.87 hectares, which was acquired by Gaston hryvnia in 1919. Family hryvnia comes from the region Jura in the north-east of France, in Burgundy, they moved to the end of the 18th century and immediately engaged in winemaking. Joseph hryvnia organized wine company in a place called Vosne-Romanée, and his son Gaston took up the development of production. Gaston was also one of the first oenologist who graduated from the University of Dijon, with the time it was followed by his son Jean. Together they were able to celebrate wine hryvnia In 1984, Jean bought another plot of Grand Cru Class in Rishenburge, and in 1987 the owner of the farm was his son Etienne.
Etienne studied winemaking and viticulture in Bonn, and the experience gained in various regions of France and California. Analyzing the obtained knowledge, Etienne hryvnia concluded that the quality wines of the estate can be raised to a new level - now focuses on the balance of the soil, harvest dates, temperatures during fermentation, aging in oak - everything that can provide a richness and fullness of flavor, long storage capacity and convey the uniqueness of the terroir of Burgundy.