Pierre Laurent
THE DOMAIN
Domaine Pierre Laurent is comprised of two complementary sites.
One is used primarily for the production of red wines (4 ha) including a wonderful Pinot Noir which has put Etang-Vergy firmly on the map.
The second is located in Chevannes and is used primarily for the production of white wines (5 ha). It enjoys an unusual southern exposure which gives rise to Chardonnays with exceptional body and an enticing hue that has proven a hit with male and female wine drinkers alike. This high-altitude wine domaine produces some particularly outstanding wines in warmer years.
THE VINIFICATION
WHITE WINE
Vinification is carried out by a carefully controlled direct pressing, followed by:
- Natural clarification for 12-24 hours
- Separation of the clear juice from the cloudy juice
- Transfer into barrels and fermentation
- Ageing in barrels for 12 months
RED WINE
The Pinot Noir varietal is vinified traditionally. The grapes are placed in vats for a 20-25 day fermentation and maceration. Once fermentation is complete, the grapes are pressed. After a natural clarification of the juice, the wine is transferred to barrels for 12-14 months ageing.
Daily tastings are carried out to guide the vinification process and determine the length of each maceration and the ageing of the wine.
Pierre Laurent
THE DOMAIN
Domaine Pierre Laurent is comprised of two complementary sites.
One is used primarily for the production of red wines (4 ha) including a wonderful Pinot Noir which has put Etang-Vergy firmly on the map.
The second is located in Chevannes and is used primarily for the production of white wines (5 ha). It enjoys an unusual southern exposure which gives rise to Chardonnays with exceptional body and an enticing hue that has proven a hit with male and female wine drinkers alike. This high-altitude wine domaine produces some particularly outstanding wines in warmer years.
THE VINIFICATION
WHITE WINE
Vinification is carried out by a carefully controlled direct pressing, followed by:
- Natural clarification for 12-24 hours
- Separation of the clear juice from the cloudy juice
- Transfer into barrels and fermentation
- Ageing in barrels for 12 months
RED WINE
The Pinot Noir varietal is vinified traditionally. The grapes are placed in vats for a 20-25 day fermentation and maceration. Once fermentation is complete, the grapes are pressed. After a natural clarification of the juice, the wine is transferred to barrels for 12-14 months ageing.
Daily tastings are carried out to guide the vinification process and determine the length of each maceration and the ageing of the wine.