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A crystal, clear, cherry red in colour; on nose: Complex and powerful, predominantly fruity (Morello cherries, citrus fruits, fresh figs). Oaky with scents of woodland undergrowth and spices. And finally on palate: firm with a vivid bouquet. A wonderfully well-balanced wine.Vintage in image may vary. Refer to wine facts for current vintage.
The GOICHOT family also owns vineyards: the Burgundy white ‘Les Dressolles’ produced with grapes from Meursault, and the Montagny “Chateau de la Guiche” from the Côte Chalonnaise.
Maison Andre Goichot, founded in 1947, has always been renown for their selection of Burgundy wines. These wines, mainly from Pinot Noire and Chardonnay grapes, show all the characteristics of wines from the Burgundy region.
903 x 750 ml
maceration and vinification take 2 to 3 weeks with indigenous yeasts. Maceration and fermentation temperatures under total control. Total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
10 to 12 months ageing in oak barrels