Nicolas Chemarin, 2020 Régnié La Haute Ronze
Nicolas Chemarin farms 0.43 hectares in Regnié, all in the “lieu dit” of Haute Ronze. The Haute Ronze vineyard stretches along a gently sloping hill at an elevation of 400 meters. The predominate soil is a fine, pink granite. Nicolas’ plot has an average age of 45 years and is densely planted with 10,000 vines per hectare in the “gobelet” style. The grape bunches are hand harvested and the entire bunch is dropped into a cement tank for fermentation at low temperatures using indigenous yeasts. Maceration extends for 15 to 25 days after which time the wine is pressed and then matured for 9 months in 4- to-10 year old Burgundy barrels. The wine is neither fined nor filtered and SO2 (20mg/l) is added only before bottling.
Nicolas Chemarin farms 0.43 hectares in Regnié, all in the “lieu dit” of Haute Ronze. The Haute Ronze vineyard stretches along a gently sloping hill at an elevation of 400 meters. The predominate soil is a fine, pink granite. Nicolas’ plot has an average age of 45 years and is densely planted with 10,000 vines per hectare in the “gobelet” style. The grape bunches are hand harvested and the entire bunch is dropped into a cement tank for fermentation at low temperatures using indigenous yeasts. Maceration extends for 15 to 25 days after which time the wine is pressed and then matured for 9 months in 4- to-10 year old Burgundy barrels. The wine is neither fined nor filtered and SO2 (20mg/l) is added only before bottling.
Nicolas Chemarin farms 0.43 hectares in Regnié, all in the “lieu dit” of Haute Ronze. The Haute Ronze vineyard stretches along a gently sloping hill at an elevation of 400 meters. The predominate soil is a fine, pink granite. Nicolas’ plot has an average age of 45 years and is densely planted with 10,000 vines per hectare in the “gobelet” style. The grape bunches are hand harvested and the entire bunch is dropped into a cement tank for fermentation at low temperatures using indigenous yeasts. Maceration extends for 15 to 25 days after which time the wine is pressed and then matured for 9 months in 4- to-10 year old Burgundy barrels. The wine is neither fined nor filtered and SO2 (20mg/l) is added only before bottling.
