Gevrey-Chambertin, ‘Cuvee Alexandrine’, Marc Roy
The crop is 100% destemmed and slightly crushed before to be transferred into stainless steel tank. The punching of the cap is done twice a day BY FOOT. The wine is then aged in French oak barrel (70% new) for 12 months.
Made 100% from tiny “millerandage” grapes, or shot berries which give much higher solid to liquid ratios
This wine is only made in the best vintages.
Press & Reviews
(made 100% from tiny “millerandage” grapes, or shot berries which give much higher solid to liquid ratios; it is not made every vintage). This is easily the most complex wine in the range with its mélange of earth, sauvage, humus and assorted dark berry fruit scents. There is impressive richness and intensity for the villages level Gevrey with firm yet fine and pliant supporting structure on the balanced and solidly long finish. This is well
worth your attention.