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Domaine GEANTET PANSIOT - Gevrey Chambertin

Domaine Geantet - PansiotOn its premises, the Domaine Geantet-Pansiot founded in 1954 by Edmond Geantet counted 3 hectares of vines.

In 1977, Vincent joined the estate to build the prestigious reputation of today backed since 2006 by his son Fabien.

The vineyard is now 13 hectares spread over the municipalities of Gevrey-Chambertin and Chambolle-Musigny. Gevrey-Chambertin...

Domaine Geantet - PansiotOn its premises, the Domaine Geantet-Pansiot founded in 1954 by Edmond Geantet counted 3 hectares of vines.

In 1977, Vincent joined the estate to build the prestigious reputation of today backed since 2006 by his son Fabien.

The vineyard is now 13 hectares spread over the municipalities of Gevrey-Chambertin and Chambolle-Musigny. Gevrey-Chambertin is the largest appellation of Côte de nuit.

Produced from the middle Jurassic limestone soil, the wines of Gevrey-Chambertin are qualitative and varied, thanks to the fragmentation and diversity of its terroirs. But the continental climatic influence, with its hot summers and dry autumns, as well as the perfect adaptation of the Burgundy (Pinot Noir) grape varieties to climatic and soil conditions, explain the existence in this place of a great quality vineyard .

The solar exposure of the vineyard and the absence of streams allow an optimal sunshine and definitely make Gevrey-Chambertin one of the best sites of wine production in France.

The vineyard does not want to integrate a particular way of cultivation, the choice has been to turn towards the viticulture reasoned. Gradually, the Geantet have banned the weed killers and chemical fertilizers in favor of a tillage or controlled grassing. The quality of each wine is carefully crafted, from the size of the vineyard to the winemaking through green work (during the vegetative period).

Each piece of land is carefully plowed; The vines will draw all the mineral elements they need from the depths of the soil.

A green harvest is carried out around the month of July to allow to minimize the yields in order to obtain quality grapes. The harvest is entirely manual and passes systematically through a vibrating sorting table equipped with electroluminescent diodes which makes it possible to see the nature of the bay and to keep only beautiful grains very black.

There is no truth in terms of vinification, each vintage requires the fingering and experience of the winemaker.

The vineyard favors intracellular maceration to preserve the varietal aromas of the berries.

The fermentation is made from indigenous yeasts, the only process to reflect a local wine.

The wines are bottled after 13 months of raising (30% new barrels) without racking, without collage or filtration, except exception.

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Domaine GEANTET PANSIOT - Gevrey Chambertin