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Haves HVE High Environmental Value and Terra Vitis certifications
Hand-picked, meticulously sorted, and 100% destemmed
Four generations of winemaking, currently managed by oenologist Gilles Remoriquet
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品飲筆記 Tasting Note
【bourgogne-wines.com】
The nose often features rose and liquorice. The young red wine has aromas of cherry, strawberry and blackcurrant, and when matured, leather, truffle, fur, game. Notes of macerated fruits (prune) complete the picture. Muscular and vigorous, chewy and full-bodied, its structure is both well built and well-balanced and it is long in the mouth. It is most fully enjoyed after several years’ laying down which rounds it out and underlines its sensuality and breeding.

Domaine Henri et Gilles Remoriquet red Burgundies, a 4th generation Domaine based in Nuits Saint Georges with some amazing vineyard holdings and producing some extremely high quality wines.

Domaine Remoriquet owns approximately 10 hectares of vineyards in the villages of Nuits-Saint-Georges and Vosne-Romanée.
This 2022 Nuits-Saint-Georges Village red wine is sourced from grapes from the vineyard known as "Les Allots." This vineyard is below the Premier Cru classification, but its wines often exhibit quality beyond that of a village.

The winery adheres to a commitment to respecting nature in its grape cultivation, employing sustainable agricultural practices (certified by HVE High Environmental Value and Terra Vitis), prioritizing ecosystem balance, minimizing the use of chemical agents, and controlling yields to enhance fruit purity and flavor concentration.
For this wine, Domaine Remoriquet uses 100% destemming, followed by a 4-5-day cold maceration to enhance color and flavor. Fermentation is then conducted at a temperature not exceeding 32°C for approximately two weeks, during which flavors are gently extracted through a combination of punching down and pumping over. The wine is then aged for 15-18 months in 225-liter French oak barrels, approximately 10% of which are new. Light filtration is performed before bottling.