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This climat, which is owned entirely by the domain, sits high up on the slope at the edge of the forest. It produces fine and elegant wines, which boast a delightful aroma of blackberries and redcurrants with a refreshing hint of menthol. More info
This one-hectare enclosed vineyard dates back to the 12th century, during the time of the Cluny monks and is now entirely owned by the domain. The Pinot Noirs, which were replanted during the 60s, thrive on this south-facing clos. The terroir consists of white marl sprinkled with pebbles, which store heat from the day to release at night to create the perfect ripeness. The lengthened exposure to the sunshine during the day is tempered by its elevation of 350 metres and proximity to the forest.
The hand-harvested grapes are placed in small baskets and are carefully selected throughout the entire process. Once they reach the cellar, they are destemmed and put into concrete or stainless-steel vats for cold pre-fermentation maceration lasting around 10 days. Indigenous yeast drives fermentation which is followed by post-fermentation maceration without punching down or pumping over for 6 to 10 days and 15 months ageing in barrels with very little new wood.
La Romanée terroir produces a fine and elegant wine of supple tannins evoking delightful aromas of blackberries and red currants with a refreshing hint of menthol. A cuvée to be enjoyed either in its youth or after ageing for a further 10 years in the cellar.
Gevrey-Chambertin 1er Cru La Romanée Monopole Domaine du Couvent serve at a temperature of 15°C. It will pair perfectly with the following dishes: Rôti de veau aux épices, Gigue de chevreuil, Epoisses.
This one-hectare enclosed vineyard dates back to the 12th century, during the time of the Cluny monks and is now entirely owned by the domain. The Pinot Noirs, which were replanted during the 60s, thrive on this south-facing clos. The terroir consists of white marl sprinkled with pebbles, which store heat from the day to release at night to create the perfect ripeness. The lengthened exposure to the sunshine during the day is tempered by its elevation of 350 metres and proximity to the forest.
The hand-harvested grapes are placed in small baskets and are carefully selected throughout the entire process. Once they reach the cellar, they are destemmed and put into concrete or stainless-steel vats for cold pre-fermentation maceration lasting around 10 days. Indigenous yeast drives fermentation which is followed by post-fermentation maceration without punching down or pumping over for 6 to 10 days and 15 months ageing in barrels with very little new wood.
La Romanée terroir produces a fine and elegant wine of supple tannins evoking delightful aromas of blackberries and red currants with a refreshing hint of menthol. A cuvée to be enjoyed either in its youth or after ageing for a further 10 years in the cellar.
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