Domaine Pierre Amiot et Fiss
Morey-Saint-Denis area in 5 generations continue families 'ammo'
AMIA home is a distinguished family in Morey-Saint-Denis area 5 generations. Today Domaine is operated by the brothers of Mr. Jean-Louis ammo (eldest son) and Mr. Didier ammo (fifth man).
"Domaine Pierre Amiot" founded in 1975 by Jean-Louis & Didier brothers father Pierre. In 1992, the brother of the current head took over the Domaine, (Christian Brothers's second son five currently operated Domaine ammo server) where it remains today. The vineyard Morey-Saint-Denis with 8 ha (very gevrey-Chambertin also owned) Center, produced approximately 40000 books in one year. 5 First class field, is the maker that owns the greatest premium vineyard "Clos de la Roche, representing the Morey-Saint-Denis. Primarily is Jean-Louis brewing terms Didier cultivated surface charge is a charge into a clear not, operated by brothers.
Use natural yeast to grow, Rutt rezone to practice. Reduced yields, after a tough election results carefully brewed Pinot Noir is wonderfully full of nutritious, a beautiful taste.
Producers face painstakingly Morey-Saint-Denis
Jean-Louis received a 5 generations in Morey-Saint-Denis Amyot home student. Completing a brewing science in 1975 established the present Domaine Pierre Amiot, participate in immediately. While learning the winemaking from his father had helped, but in 1992 took over Domaine officially.
He said the angry Dad while it made wine which was responsible for the first time in 1993 and 1994, followed by and very difficult years,. Since 1990, and also farming Union President of Morey-Saint-Denis was the person that knows anything of Morey-Saint-Denis is.
Mr. Pierre ミレマン act as consultants in the DRC
Mr. Pierre ミレマン was chaired the Domaine Pierre Amiot consultants 2002 from production. Will be used, only the wild natural yeasts. In addition to slowly and carefully extract, such as Domaine wine making is an artificial one as much as possible removed from, more 'natural' in we'll cuddle approach is taken. Mr. Pierre ミレマン has worked as a consultant in every process brewing terms until from cultivation techniques.
Also, Mr. Pierre ミレマン is the only person currently serve as consultants in the DRC. Other also served as a consultant of the Domaine Dujac and Domaine ammo server. DRC deep-rooted practice some producers such as "whole bunch fermentation" is one of the techniques to support him. By Pierre Amiot under the guidance of his year by difference, about 20% of what is whole bunch fermentation to be there.
Beautiful Pinot Noir shows respect to the terroir, filled with fruit
Pierre Amiot's philosophy is that for a representation as possible, showing respect to the terroir. Could therefore maximum efforts and practices.
Without any herbicide, Rutt rezone （ reduced pesticide ） has practiced. such low yield high density planting of 10000 co., Ltd., 1 ha per 1 ha, 42-48 hl, wild natural yeasts used is just one example. In order to express the terroir is all done.
The Pinot Noir they waist, full of nutritious great stuff. Sparkling Ruby or dark Garnet shades, small ripe black fruit aromas, a perfect balance is proud and smooth tannins. Has become a powerfully unique elegance, finesse style.
"Have believed I old because Morey terroir is elegance backed by particularly beautiful minerals. That came out some new generation actually build such wines as is today finally the same vision to have the producers really pleased and encouraged I'm '.
Utopia of Pinot Noir
Is a utopia for Pinot Noir vineyards in Morey-Saint-Denis Jean-Louis says. Located in the South-East-facing slope, is 220-260 m above sea level. Soil consists of calcareous clay soil and Middle Jurassic petrified quality gives deep reverberations and minerals to wine. However, you must choose to feature different parcels even in Morey-Saint-Denis, in the Domaine each feature on the best brewing method.
Owns five first-class field and great premium vineyard "Clos de la Roche
Is currently owned by the Domaine 8 ha. Just own vineyards in gevrey-Chambertin and Morey-Saint-Denis's the most. Normal village class-until the great grand cru, Dunhuang and and? owns the parcel collection.
[Pierre Amiot appellation-list]
[White Morey St Denis: annual production as little as 600, an extremely rare white.
[Bourgogne Pinot Noir] is built from parcel Les Poisot adjacent to Chambord.
[Morey St. Denis Red] is built from Morey 1st grade field East next to Clos Solon, Tres Girard, Les Chenevery, 6.
[Morey St. Denis 1er Cru "au charme']
[Morey St. Denis 1er Cru 'Les mirande"]
On the East side [Morey St. Denis 1er Cru ' Les-rush'] grade Bonne-Mar and the Clos de Taal field. Petit Clos de tar and producers expressed about gem.
[Gevrey-Chambertin 1er Cru 'Les combat"]
[Clos Saint Denis (field owned by the brothers)]
[Charme-Chambertin (borrowed field)]
Clos de la Roche superlatives gem. Breathtaking depth and strong mandatory drinking of premium vineyards.
Rutt rezone to practice. Herbicides are obsolete, high density, low yield cultivation method
While based on traditional cultivation methods of Burgundy by Domaine Rutt rezone from respect for the terroir （ reduced pesticide ） farming practice. However, without any herbicides, plow politely put the. Tailoring uses both Guyon and cordon. 3 Taking a rest the vineyards every cycle. density per 1 ha 10000 with high and low yield and higher quality.
Wild natural yeasts used a compromise without a polite style.
For Domaine terroir for winemaking all but in brewing and maturing process it the same. Polite has been uncompromising work without interruption.
Fruit is harvested by hand-picked, ripe first of vibration table in strictly screened. Fruits a little unsatisfying will be hit in there. 5-7 Days at 70-100% destemmed then (depending on the year of production), low temperature dipped. Strictly control the temperature at 10 to 12 degrees and slowly do the extraction software. Fermentation with wild natural yeasts, no population yeast is not used. Alcoholic fermentation lasts for 10 days or so in tanks controlled about 31 to 33 degrees.
Basically how wine is also used oak barrel aging. Size was 228 liters. This is the traditional Burgundian barrel. Depends on the appellation, but ripening period and has 15 to 18 months. The barrel of an excessive terroir in the way for the use of new oak barrels is mindful in first grade is 50%, 30% premium vineyards. Also according to the cycle, some, such as timing of the bottling.
Acclaimed by real Wine Guide!
Pinot Noir of Domaine Pierre Amiot has gained a worldwide reputation, the real Wine Guide wine magazines in Japan, even
[） （ in 2009, producing mainly against excerpts from real Wine Guide Spring 2012, 37,]
"In 2009, Pierre Amiot is very nice indeed. 」
"Frankly, I was a little surprised. It's really good wine we. 」
"Like good wine lovers know more and more. 」
"Apart from buy. 」
[） （ in 2008, producing mainly against excerpts from real Wine Guide 2011 spring 33,]
"From the lower class a stunning one good sweet-acid balance. 」
"I make more popular Domaine. 」
Has been critically acclaimed and.
| Domaine Pierre Amiot et Fiss is the prestigious Domaine Morey Saint Denis village set.
Clan [Jean-Louis Amini said: five in the eldest brother, since 1980, with the fifth man Didier said [Pierre Amiot] operates. Mr. Jean-Louis ammo is from 1990 Morey growers Union President as 35 producers he has, while recently evolved significantly large changes in a Mole has been rest from deeper than anyone else. Brothers wines are gentle and refined taste in the pure deliciousness of fruit filled with and the style like drink Cup after Cup.
Morey Saint Denis village families Pierre Amiot. The pure taste of the fruit expressed in beautiful has produced clean, elegant and beautiful wines. Depth of unique premium producers most advanced products. Fermentation: concrete tanks, maturing: oak barrel aging: 18 months (228 L, new proportions and 50%). Old: average 55 years
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