2018 Domaine Hervé and Anne Sigaut Nuits-Saint-Georges, Burgundy, France
ABOUT THIS WINE
Hand-harvested grapes. Weeks-long maceration, minimal pumping-over and punching-down. Pressing in pneumatic press. Placed in French oak barrels for aging on fine lees.
ABOUT THIS PRODUCER
The Siguat’s are unassuming but genuinely committed vignerons. Hervé Sigaut and wife Anne took over from Maurice Sigaut in 1990, and made important improvements both in the vineyard work and in the cellar.
Anne is totally committed to her work and has a huge passion for their 7 hectares of vineyards; Hervé is refreshingly logical in his approach to vineyard work: he pays attention to the lunar calendar for the key interventions while horses are used to plough in certain vineyards.
The winery was revamped in 2004 with a sorting table and his stainless steel tanks are sunk in the floor of the winery which helps evacuate harmful carbon dioxide during fermentation. They touch the wines as little as possible in the cellar and racks only once. New wood does not exceed 40% of the total and the oldest barrels are 5 years old from several coopers. The aim is to drop the rotation to a 3 year cycle.
These wines are examples of the magnificent terroirs of Chambolle and Morey.
Original: $69.99
-65%$69.99
$24.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THIS WINE
Hand-harvested grapes. Weeks-long maceration, minimal pumping-over and punching-down. Pressing in pneumatic press. Placed in French oak barrels for aging on fine lees.
ABOUT THIS PRODUCER
The Siguat’s are unassuming but genuinely committed vignerons. Hervé Sigaut and wife Anne took over from Maurice Sigaut in 1990, and made important improvements both in the vineyard work and in the cellar.
Anne is totally committed to her work and has a huge passion for their 7 hectares of vineyards; Hervé is refreshingly logical in his approach to vineyard work: he pays attention to the lunar calendar for the key interventions while horses are used to plough in certain vineyards.
The winery was revamped in 2004 with a sorting table and his stainless steel tanks are sunk in the floor of the winery which helps evacuate harmful carbon dioxide during fermentation. They touch the wines as little as possible in the cellar and racks only once. New wood does not exceed 40% of the total and the oldest barrels are 5 years old from several coopers. The aim is to drop the rotation to a 3 year cycle.
These wines are examples of the magnificent terroirs of Chambolle and Morey.
