Domaine Pierre Amiot et Fils
Domaine Pierre Amiot et Fiss
5 generations distinguished "Ammo" in Morey-Saint-Denis Amyot pursue too many cups of pure deliciousness of fruit filled with gentle, elegant mouthfeel, drinking wine style building!
AMIA House is distinguished in Morey-Saint-Denis 5 generations. Domaine is now operated by brothers of Mr. Jean Louis ammo (eldest son) and Mr. Didier ammo (5 m).
[Domaine Pierre Amiot] was founded in 1975 by Jean-Louis & Didier brothers father Pierre. In 1992, the brother of the current head took over the Domaine, (operate [Domaine ammo Server] current five Christian brother's second son) where it remains today. Vineyard is focusing on 8 ha (very own gevrey-Chambertin) Morey-Saint-Denis, producing approximately 40000 books over the years. Five first grade farm, owns a great premium vineyard "Clos de la RocheMorey-Saint-Denis's leading makerIt is. Basically Jean-Louis brewing terms Didier cultivated surface charge is operated always talked with the brothers.
Native toNatural yeast, Rutt rezone to practice。 Lower yield,Pinot Noir after a tough election results carefully brewed is wonderfully full of subtle, a beautiful taste.
Producers face painstakingly Morey-Saint-Denis
Students received 5 generations in Morey-Saint-Denis Amyot House [Jean-Louis]. Today Domaine Pierre Amiot was founded in 1975, when completing the oenology, participate in immediately. Help him learn winemaking from his father in 1992, took over officially. Due to very difficult years and in 1993, was responsible for the first time, and in 1994 followed by the angry father while so built wine. There was also growing Union of Morey-Saint-Denis since 1990Who knows all of Morey-Saint-Denis.It is.
Mr. Pierre Milman act as consultants in the DRC
Mr. Pierre Milman was chaired the consultant Pierre Amiot 2002 from production. Will be used thereafter only natural wild yeasts. In addition to slowly and carefully extract, such as DomaineWinemaking is an artificial one as much as possible excluded from the more "natural" the cuddle approachWe will continue to be taken. Mr. Pierre Milman works in every process until the brewing from cultivation techniques.
Mr. Pierre Milman was also the only person who currently serve as consultants in the DRC. Other also served as a consultant of the Domaine Dujac and Domaine ammo server. DRC as some producers continued to practice "whole bunch fermentation" is one of the techniques to support him. Make whole bunch fermentation is about 20% depending on the year difference is under the guidance of his.
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. Spared no effort to do so, and the practice.
Without any herbicide, Rutt Redzone (reduced pesticide) practice. and the use of low-yield high density planting of 10000 shares, 1 ha per 1 ha, said the 42-48 hl, wild natural yeasts is 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 color, small ripe black fruit aromas, a perfect balance with pride and smooth tannins. Has become a strong and outstanding elegance, finesse style.
"Have believed I old because Morey terroir is backed by the most beautiful minerals elegance. And encouraged I'm really glad that came out some new generation as is today finally the same vision, in fact make such wine producers ".
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 consists of calcareous clay soil and Middle Jurassic petrified quality gives afterglow and minerals in wine. However, you will need to select the best brewing method for different parcel characteristics even in Morey-Saint-Denis, in the Domaine in the characteristics of each.
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 is most. Regular village class-until the great Grand Cru Dunhuang Navigator and? owns a parcel collection.
[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 Poosou adjacent to Chambord.
[Morey St. Denis Red] is built from Clos Solon Morey 1st field on the East side, Tres Girard, Les Chenevery, 6.
[Morey St. Denis Premier Cru "au charme"]
[Morey St. Denis Premier Cru "Les mirande"]
[Morey St. Denis Premier Cru "Les rush"]
(Super Bonne-Mar and Clos de tar on its West side field. About Petit Clos de tar and producers expressing gem. ）
[Gevrey Chambertin Premier Cru "Le combat"]
[Clos Saint Denis (farm owned by brothers)]
[Charme Chambertin (rented fields)
Clos de la Roche: superlatives gem. Breathtaking depth and Sheen are always drinking in premium vineyards.
Rutt rezone to practice. Herbicides are not used, cultivation technique of high density, low-yield
In BurgundyWhile based on traditional farming methods, Rutt rezone from respect for the terroir (reduced pesticide) farming practiceAre you. However, without any herbicides, plow to put the. Tailoring uses both Guyon and cordon. 3 years resting fields. density per unit area is 10000 and higher quality, with high and low yield.
Wild natural yeasts used, compromise, no polite style.
Continue to work for Domaine of winemaking is terroir, but also in the process of fermentation and aging, toiletts, without compromise.
Fruit is harvested by hand-picked, ripe first of vibration table in the tightly screened. Will hit the fruit a little unsatisfying. Then at 70-100% destemmed then performs a cold soak for five to seven days. To ensure temperature control at between 10 and 12 degrees and slowly performs the extraction software. Fermentation with wild natural yeasts, yeast population is not used. Alcoholic fermentation is followed about 10 days almost in tanks controlled about 31 to 33 degrees.
Basically how wine is also used oak barrel aging. The size was 228 liters. This is the traditional Burgundian barrel. Depends on the appellation, but is 15 to 18 months ageing period. Barrels of excess became a way of terroir, use of new oak barrels is mindful in first grade is 50%, 30% premium vineyards. Also according to the cycles of the 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-excerpts (in 2009, producing mainly against)]
"In 2009, Pierre Amiot is very nice indeed. 」
"Frankly, I was a little surprised. It's a 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 brilliant stuff good sweet-acid balance. 」
"Think the Domaine there are more popular. 」
It has been critically acclaimed and.