Domaine Pierre Amiot et Fils
5 generations distinguished "Ammo" in the land of Morey-Saint-Denis
AMIA home's families followed by five generations of Morey-Saint-Denis. Today Domaine is operated by brothers of Mr. Jean Louis ammo (eldest son) and Mr. Didier-ammo (5 m).
The "Domaine Pierre Amiot" by Father Jean-Louis & Didier brother Pierre founded in 1975. In 1992, the brother of the current head took over the Domaine, (Christian five son sibling currently operate Domaine ammo server) where it remains today. Vineyard owned by Morey-Saint-Denis with 8 ha (very own gevrey-Chambertin) Center, produced approximately 40000 books in one year. Five first-class field, is the maker that owns the greatest premium vineyard "Clos de la Roche, Morey-Saint-Denis. Didn't primarily Jean-Louis brewing terms Didier cultivated surface charge is divided by clear, operated by brothers.
Using a natural yeast to grow, Rutt rezone. Reduced yield, after a tough election results carefully brewed Pinot Noir is wonderfully full of subtle, beautiful flavor.
Producers face painstakingly Morey-Saint-Denis
Jean-Louis received a 5 generations in Morey-Saint-Denis Amyot home student. Completing a oenology in 1975 established the present Domaine Pierre Amiot, soon to participate in. While learning about the winemaking from his father had helped, in 1992 Domaine officially took over.
He said that while being scolded by dad likely made wine which was responsible for the first time in 1993 and 1994, followed by very difficult years,. Is the person so served as also in Morey-Saint-Denis growers Union President from 1990 Morey-Saint-Denis to know everything about.
Mr. Pierre Milman in the DRC serves as consultant
Mr. Pierre Milman was chaired the Domaine Pierre Amiot consultants 2002 from production. Will be used thereafter only natural wild yeasts. In addition to slowly and carefully extract, such as Domaine winemaking removed from the artificial ones as much as possible, more "natural" to continue to be taken the cuddle approach. Pierre Milman said cultivation technique until the brewing side in every process as a consultant has been involved since.
Mr. Pierre Milman was also the only person who currently serve as consultants in the DRC. Other serves as consultant of the Domaine Dujac and Domaine ammo server. DRC as some producers continued to practice "whole bunch fermentation" is one of the methods he advocates. By Pierre Amiot under the guidance of his year by difference, about 20% of what whole bunch fermentation to be there.
Beautiful Pinot Noir shows respect to the terroir, filled with subtle
That for a representation as possible, Pierre Amiot's philosophy is showing respect to the terroir. Efforts so that you can make the most of the practice.
Without any herbicide, Rutt rezone (reduced pesticide) has practiced. such low yield high density planting of 10000 shares, 1 ha per 1 ha, 42-48 hl, wild natural yeasts used as just 1 example? In order to express the terroir is all done.
Their Pinot Noir has a waist, full of subtle great stuff. Sparkling Ruby or dark Garnet shades, small ripe black fruit aromas, a perfect balance with pride with smooth tannins. Has become a strong and outstanding elegance, finesse style.
"I since ancient times, is characteristic of the terroirs of Morey elegance backed by particularly beautiful minerals and believe has. Really glad that came out some new generation as is today finally the same vision, and actually make such wine producers, encouraging hope ".
Utopia of Pinot Noir
Vineyards in Morey-Saint-Denis is a utopia for Pinot Noir, Jean-Louis said. Located in the South-East-facing slope, is 220-260 m above sea level. Soil is composed by Jurassic petrified quality and calcareous clay soil gives afterglow and minerals in wine. You must, however, selecting for different parcel characteristics bite though Morey-Saint-Denis, in the Domaine in each feature optimal brewing methods.
Owns five first-class field and great premium vineyard "Clos de la Roche
Is currently owned by Domaine 8 ha! Just own vineyards in gevrey-Chambertin and Morey-Saint-Denis is the most. Regular village class-until the great grand cru, Dunhuang and or? parcel collection owned by.
[Pierre Amiot appellation-list]
[White Morey St Denis: an extremely rare white production as little as 600.
[Bourgogne Pinot Noir] is built from parcel Les Poisot adjacent to Chambord.
[Morey St. Denis Red] is built from Clos Solon Morey 1st grade field on the East side, Tres Girard, Les Chenevery, 6 ° Arrdt.
[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 Clos de Taal field. Petit Clos de tar and producers are expressing about gem.
[Gevrey-Chambertin 1er Cru "Les combat"]
[Clos Saint Denis (farm owned by brothers)]
[Charme-Chambertin (rented vineyards)]
Clos de la Roche superlatives gem. Breathtaking depth and sheen of the mandatory drinking of premium vineyards.
Rutt rezone to practice. Herbicides are obsolete, high density, low-yield cultivation technique
While based on traditional cultivation methods of Burgundy by Domaine Rutt rezone from respect for the terroir (reduced pesticide) farming is practiced. However, without any herbicides, plow politely put the. Tailoring uses both Guyon and cordon. 3 taking a rest field every cycle. stock density per 1 ha of 10000 with high and low yield and higher quality.
Wild natural yeasts used, compromise, no polite style.
For Domaine terroir for winemaking all but it is same in brewing and maturing process. Polite has been uncompromising work without interruption.
Fruits are harvested by hand-picked, ripe first of vibration table in strictly screened. Fruits a little unsatisfying will be hit there. 5 to 7 days at 70-100% destemmed then (depending on the year of production) and low temperature dipped. To ensure temperature control at 10 to 12 degrees and slowly performs the extraction software. Fermentation with wild natural yeasts, yeast population is not used. Alcoholic fermentation lasts 10 days in tanks controlled about 31 to 33 degrees.
Basically how wine is also used oak barrels maturing. Size was 228 liters. This is the traditional Burgundian barrel. Depending on appellation has ripening period and 15-18 months. Feeling excessive barrel terroir becomes a hindrance for the use of new oak barrels is mindful in first grade is 50% 30% premium vineyards. Also according to the cycle of moon, such as the timing of the bottling.
Acclaimed by real Wine Guide!
Domaine Pierre Amiot's Pinot Noir has gained world-wide acclaim, but real Wine Guide wine magazines in Japan, even
[More real Wine Guide in spring 2012 37 excerpt (in 2009, producing mainly against)]
"In 2009, Pierre Amiot is very nice indeed. 」
"To be honest I was a little surprised. It's really good wine we. 」
"Like good wine lovers know more and more. 」
"Apart from buy. 」
[More real Wine Guide 2011 spring 33, extracted for (mainly in 2008 production)]
"From the lower class a stunning one good sweet-acid balance. 」
"Domaine comes out more popular I think. 」
| Domaine Pierre Amiot et Fils is the prestigious Domaine Morey St Denis village set.
Clan [Jean-Louis Amini said: the five eldest siblings, since 1980, with Didier's 5 man [Pierre Amiot] operates. Jean-Louis Amini said since 1990, as more growers Union President 35 producers lead and, while recently evolved significantly large changes in a Mole has been rest from deeper than anyone else.Brothers wines that taste nice and classy pure deliciousness of fruit filled with and the style like drink Cup after Cup.
Morey Saint Denis village distinguished by Pierre Amiot. Staff represented the pure taste of the fruit has produced clean, elegant and beautiful wines. Superior depth and a producer most advanced products. Fermentation: concrete tanks, aged oak barrel aging: 18 months (228 L, percentage of new oak barrels / 50%). Age: average 55 years
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