Chandon de Briailles Pernand BLANC 1er Cru "Ile des Vergelesses" Chandon de Briailles Pernand BLANC 1er Cru "Ile des Vergelesses"
Chandon de Briailles Pernand BLANC 1er Cru "Ile des Vergelesses"
white
Organic Certified
Biodynamic

03870

Available / In Stock

Chandon de Briailles Pernand BLANC 1er Cru "Ile des Vergelesses"

135,10 €

A very small part of the Île des Vergelesses was planted between 1985 and 1991 with Chardonnay at the request of Baroness Nadine de Nicolay, mother of Claude and François, who today continue the long family tradition. The result is stunning, with the clean, non-intrusive, next-generation approach yielding a Chardonnay with ripe but not overripe fruit from the slightly cool vineyard with its east-northeast exposure. The style bridges two different worlds, that of rich character and intense minerality at the same time. Somehow it combines the thickness of southern Meursault, with sharp acidity and a beautifully spicy dimension.
Vintage
2019
Country
France
Sweetness
Dry wine
Appellation
Pernand-Vergelesses Premier Cru Ile de Vergelesses AC
Variety
Chardonnay
Bottle Size
750ml
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Data sheet

Vineyard age
Vineyard age:
Up to 40 years old
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
Fermentation in a barrel slowly with wild yeasts
Maturity
Maturity:
Περίπου δεκατέσσερις μήνες σε δεξαμενές
Filtration
Filtration:
No

Region:
Burgundy
Soils:
Clay, limestone
Irrigation:
No
Yied:
40 hl/ha
Harvest:
Hand-harvested
Clarification:
No
Organic Certified:
Yes
Biodynamic:
Yes
Vegan Certified:
No
Main grape :
Chardonnay

More info

Excellent textures, a true Burgundy with a restrained yet restrained character and a smoky side that goes perfectly with the exuberant fruit reminiscent of ripe pineapple and apple caramelized in butter. Very good concentration, absolute precision and balance, displaying an aggressive mineral dimension that refreshes the full-bodied fruit on the palate. The barrel is supportive with honeyed notes and extra complexity leading to a persistent, spicy, finish. It fermented slowly in barrel with wild yeasts, developing its aromatic acidity and then spent about fourteen months in tanks. It was bottled on the market without clarification or filtration and with minimal sulfites.
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