The whites are cool fermented (between 20 and 25°) on their gross lees in tank and then continued in barrel (one third new) for 12 to 15 months. Noël and Jean-Claude Ramonet are the third generation to have run this truly great estate; carrying on a great reputation, rather than building or re-building. It is said that grandfather Pierre walked into Burgundy in the late twenties with his knapsack on his back, and very little else. After years of buying and vinifying grapes he gradually accumulated plots of land in his chosen village. The story goes that when he bought his prized plot of Montrachet he reached deep into his pockets in the notaire's office in Beaune and pulled out wad after wad of cash to pay for it.
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