|
"Philippe
Engel, an incomparable precentor of Burgundy who can
make his terroir sing."
|
|
|
Successor of 4 generations of wine growers,
including his father and grandfather, Philippe Engel
knew how to develop his legacy and now produces some
of the best wines France has
to offer. With great tenacity,
he took over the domaine in a very efficient manner,
imparting the wines with his personality and know-how,
acquired both at the Viticultural School of Beaune
and in the vineyard.
|
|
|
In particular, the harvest, issuing from low yields,
is entirely destemmed and severely sorted
on a sorting table.
Then, after 18 to 25 days of fermentation, the wine
is placed in new oak barrels (with the proportions
of 70% for Grands Crus and 30% for Premier Crus).
When the vintage permits, Philippe prefers barrel
ageing his wine on the lees, if not, he racks
the wine after malolactic fermentation.
|
 |
|
After 12 to 18 months of ageing in new oak barrels
and lightly filtering the wines to intensify their
depth and brilliance, they are finally bottled, and
ready to reveal their richness to blissful wine-lovers!
|
|
|
According to Philippe, one must work the vines
oneself to truly be in tune with them. As well, the cuvée
must always remain at higher temperatures (up to 35° C)
for the greatest extraction of colour. A technique that
proves itself by yielding wines that are highly concentrated,
elegant and well-structured with those incomparable aromas
of Pinot Noir !
|
|
