PIERRE GELIN
Stéphen & Pierre-Emmanuel Gelin




Part 3
Manual harvest is the norm at this address in order to pick only the ripest grapes. They then are fully destemmed and go through maceration for 8 to 10 days, followed with alcoholic fermentation. Depending on the vintage profile, Pierre Emmanuelle might include up to 30% whole cluster.
Wines are aged 20 to 24 months in oak barrels, all sourced from Tonnellerie Rousseau. 20% new oak for Village and Fixin 1er Cru, and 50% new oak for Gevrey-Chambertin 1er and Grand Cru. Wines are then released two years after being bottled.
REGION OF PRODUCTION
Burgundy - France
APPELLATION
Bourgogne, Fixin, Gevrey-Chambertin, Chambertin Clos de Beze
FOUNDED
1925
VINEYARD
13 hectares
CLIMATE
Continental climate
SOIL COMPOSITION
Multiple soil compositions
VARIETIES GROWN
Chardonnay, Pinot Noir
AGRICULTURE
Organic