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La Reine Pedauque Gevrey Chambertin 1er Cru "Champonnet" 2019
Ruby red exterior. Intense aromas of coffee, wax, underbrush, and ripe red fruit, with a toasty note. The mouthfeel is straightforward, with good acidity, complex aromas, and a powerful finish.
Maison François Martenot brings together such Burgundian names as Maison Moyard, Reine Pédoc, and Chartron et Trébuchet.
From Chablis in the north to the crus of Beaujolais in the south, the full expression of terroir and renowned climate
The vineyards and vinification of Burgundy's finest appellations
The company currently has a staff of around 250 people.
Today, a staff of some 250 people promotes winemaking excellence, and is responsible for the vineyards of Domaine des Ospices de Beaujeu, the eight vines and the vineyards of the Domaine des Ospices de Beaujeu.
The company currently has a staff of around 250 people working in the vineyards of Domaine des Ospices de Beaujeu and eight wineries (Chablis, Côte de Nuits, Côte de Beaune, Haute-Côte, and Maconnais).
Côtes de Beaune, and the Maconnais). We also own a vineyard in Savigny-les-Beaune to age our precious crus.
This deep rootedness in the region allows us to vinify as close as possible to the terroir where the grapes are grown.
This deep rootedness in the region allows us to vinify as close as possible to the terroir where the grapes are grown.
The values of solidarity and tradition are important to us, and we participate every year in the auctions of the Hospices de Beaune and the Nuits.
In the Beaujolais region, Domaine des Hospices de Beaujeu is the exclusive distributor of its wines.
| Type of Wine | Red |
|---|---|
| Bottle Size | 750 ml |
| Appellation | Bourgogne / France |
| Alcohol | 14.5% |
| Wine Variety | Pinot Noir 100% |
| Vintage | 2019 |
| Plug | Screw cork |
| Body | Full body |
| Vinification | Traditional vinification in thermos-regulated stainless-steel vats on a 3 weeks period: Cold pre-fermentation maceration around 8 °C. Pigeages and pumping over to extract colour and structure. Fermentation with a peak temperature around 30 °C. Post fermentation maceration at 25 °C. Ageing in oak barrels between 8 to 16 months with malolactic fermentation. 50% of new oak barrels. |