Echezeaux Grand Cru

Will perfectly pair with a soft-cooked foie-gras, cooked in a sauce venison or refined cheese, soft and strong as Brillat-Savarin.

Our vineyard of Echezeaux Grand Cru is divided into 2 plots located for 80% in the climat ‘Echezeaux du Dessus’ planted in 1922 and 20% in the climat ‘Quartiers de Nuits’ planted in 1945. Total area : 1,14 hectares (2,83 acres). Climat & Soil : South/South-East facing smooth slope. Clayey limestony soil - brown clay predominance with many little rocks.

After maceration, free and press wines are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 15 months with 80% of new barrels.

To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component’s exctraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we’ll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts.

Le Domaine des Perdrix was not a renowned estate until the Devillard family took its management in 1996. Robert Parker says about this acquisition that it proves the existence of undiscovered great quality terroirs among the Grands Terroirs of Côte de Nuits. The quality of the vineyards their rigorous management and vinification have established the Domaine des Perdrix as a renowned Domaine one of the best among the Grands Vins de Bourgogne.