Situated in Premeaux-Prissey in the heart of Burgundy’s wine-growing landscape, the Ambroise estate has been cultivating vines since the 18th century. Bertrand Ambroise took over the reins of the family estate in 1987. Today, the estate is expertly managed by his children Ludivine and François. Alongside their work as winemakers, they also run a wine trading and ageing business. Well aware of the current environmental concerns and with a view to protecting biodiversity, they cultivate 21 hectares of vines in accordance with the principles of organic farming. Each parcel receives specific care depending on its needs, to allow the personality of each one to shine through. In the winery, the philosophy is the same. Vinification is also low interventionist, and sulphur is added in minute quantities to allow the fruit to develop its full range of aromas naturally. Domaine Ambroise offers authentic and fragrant wines, perfectly reflecting the flavours of the Burgundian terroir and grape varieties.

Maison Ambroise, located in Burgundy, is a relatively unknown domain yet it has been growing vines since the 18th century. It is a family business that is now being run by siblings Ludivine and François Ambroise, who aim to make fine wines from healthy grapes that they grow according to organic principles. The Pinot Noir vines that go on to produce this Gevrey-Chambertin are encouraged to draw all the necessary nutrients needed for their development from the limestone and marl soils as they soak up the oceanic climate with semi-continental influence.
Work in the cellar conducted to respect and enhance the identity of the powerful Côte de Nuits terroir. Only low-intervention methods and homoeopathic doses of sulphur are used for this very reason.
This wine, with its ruby-red colour and purplish-blue glints, reveals notes of small red and black fruits, violets, sweet spices and hummus, as well as more discrete smoky and spicy notes, remnants of being aged in wood. The tannins are very present in this wine and would benefit from being left to rest for a few years in the cellar to soften.