Cuvée La Gravotte
Fermentation in truncated oak vats, maceration in semi-carbo from 15 to 21 days depending on the vintage. Aged for 8 months in demi-muids and Burgundy pieces.
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Availability date: 0000-00-00
|Farming methods||Organic farming|
|Type of soil||Clay and flint|
Le Clos du Tue Bœuf is a story which goes back to several centuries. The first vines of the estate are from The Middle Age. Jean Marie and Thierry Puzelat are two brothers who were winemakers in France and abroad, before coming back to the family company. Jean Marie was the first one who came back after working in Champagne; he took back the vineyard in 1990. Thierry joined him few years later, in 1994, after working in Saint Emilion, Bandol and Montréal.