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Winemaking is philosophically non-interventionist, with winemaker Claudie Jobard preferring to “let the grapes speak” as clearly as possible. Reds are fermented on indigenous yeasts in open-top fermenters and aged in larger French oak barrels (350L). The percentage of new French oak barrels depends on the cru and the vintage, with up to 30 percent new wood for villages wines; from 30 to 70 percent for premier crus; and from 70 to 100 percent f...
Geradezu fast jugendlich wirkte der enorm kräftige 1971 Richebourg von Remoissenet, der mit dichter, junger Farbe ins Glas kam. Sehr würzig und komplex, zeigte der enormen Tiefgang, eine sehr druckvolle Aromatik und Langstreckenpotential für noch mehrere Dekaden – WT96+.
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