Henri & Gilles Remoriquet is a 10-hectare, family owned domaine. Gilles Remoriquet, (Henri’s son), has made a number of changes both in the vineyard and in the cellar in recent years to reflect his passion for taking care of the soils, the vines and the wines he produces.
His farming techniques go beyond sustainable. His changes in the cellar include, for instance, the transition to concrete vats from stainless steel because concrete provides the slower fermentation that he desires for the wines. He also replaced what he felt to be aggressive pumps with a more gentle system, so that grape reception employs more finesse with a better, more fine tuned selection process. He prefers a few days of cold maceration of the fruit prior to the start of fermentation, during which he uses just a little remontages…
Country
France
Region
Bourgogne
Appellation(s)
Nuits-St-Georges 1er Cru Les Saint-Georges A.O.C.
Farming
Sustainable Farming
(Click on Wine for Tech Sheet)
Wine
Grapes
Pinot Noir
Soil
Marl & Limestone
Viticulture
Sustainable Farming
Viniculture
Cool, pre-fermentation maceration. Fermentation with natural yeast in concrete vats. Aged 12 months in Burgundian oak barrels.
Wine
Grapes
Pinot Noir
Soil
Marl & Limestone
Viticulture
Sustainable Farming
Viniculture
Cool, pre-fermentation maceration. Fermentation with natural yeast in concrete vats. No more than 30% new oak is used for aging.
Wine
Grapes
Pinot Noir
Soil
Marl & Limestone
Viticulture
Sustainable Farming
Viniculture
Cool, pre-fermentation maceration. Fermentation with natural yeast in concrete vats. No more than 30% new oak is used for aging.
Wine
Grapes
Pinot Noir
Soil
Pebbly Alluvium
Viticulture
Sustainable Farming
Viniculture
Cool, pre-fermentation maceration. Fermentation with natural yeast in concrete vats. No more than 30% new oak is used for aging.
Wine
Grapes
Pinot Noir
Soil
Chalky
Viticulture
Sustainable Farming
Viniculture
Cool, pre-fermentation maceration. Fermentation with natural yeast in concrete vats. No more than 30% new oak is used for aging.