The Fourrières could be attached to "Fourneaux", "Derrière le Four" or "le fourneau". We see at this place some remains of bricks and chimneys that must have worked for cooking food.
Story
Location
Production area 5 ha 57
Altitude : 220-230 m
Altitude : 220-230 m
Terroir
South / south-east exposure immediately under the Corton Grand Cru Perrières and Corton Grèves appellation.
Type of soil: calcareous clay with the presence of silt and ferrous particles, subsoil based on Comblanchien limestone.
Type of soil: calcareous clay with the presence of silt and ferrous particles, subsoil based on Comblanchien limestone.
In the vineyard
Wine-Growing method : organic farming in conversion
Harvest: 100 % manual
Harvest: 100 % manual
Vinification
At their arrival in our cellar, the grapes are carefully sorted in order to keep only the healthy grapes at an optimal ripeness
100 % destemmed grappe
Finning: No
Filtration : Yes (Lenticulaire)
Alcoholic fermentation in open vats: 20 days
100 % destemmed grappe
Finning: No
Filtration : Yes (Lenticulaire)
Alcoholic fermentation in open vats: 20 days
Ageing
17 months (whose 5 months in stainless steel tank)
100 % oak barrels (whose 30% of new oak)
100 % oak barrels (whose 30% of new oak)
Varietals
Pinot Noir : 100%
Specifications
Alcohol content: 13,80 ABV
Age of vines: 50 years old
Advice
Serving
Serving temperature : 17-19°C
Should be drunk between 2023 and 2031
Should be drunk between 2023 and 2031
