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Combe d'Eve, 2013

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Burgundy - France
Côte de Beaune
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vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 70 mg/L
  • Fining (clarification): Fined
  • Filtering: Unfiltered
  • Suitable for Vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Fermentation and aging in 3 wines old oak. Sulphites of volcanic origin can be used on the vineyard (pulverization) to fight against oidium. Sulphites is also used in small proportions after malolactic fermentation and right before bottling
Since the 1970s, my father Paul Giboulot, a pioneer in biological viticulture, went towards the biological work in the vineyard. He defended – before the trends – plowing, composting, the use of material respectful of the soil life and the biodiversity, and in the cellar a “soft” wine maturation to let every plot (climat) speak out without artifice. I fell into biological agriculture since I was a “minot” (“kid” in burgundian dialect) and inspired by the values and good sense of this rustic heritage, I settled in 1985 and of course immediately chose a biological production. Indeed, what could be more natural? In 1996, the whole wine estate was in biodynamic. Today, I produce on 12 hectares including 5,30 hectares of Côte de Beaune white from three lieux-dits : La Grande Châtelaine, Les Pierres Blanches et La Combe d’Eve. And of course, Saint-Romain and the Hautes Côtes de Nuits, Rully Premier cru “La Pucelle” and also, the youngest of the wine estate but just as great… in the lower hillsides, “Les Terres Burgondes”, an IGP replanted with pinot noir, pinot beurot and chardonnay. Procedures in the vineyard/ winery : Whites : Manual harvest, sorting, pressing of the grapes, settling of sludges at a cold temperature for 24 hours, alcoholic fermentation in 4 wines old oak barrels in order to keep the wine pure and mineral, aging on lees of 12 to 20 months depending on the appellation. Reds : Manual harvest, sorting, partial destemming, alcoholic fermentation in open wooden vats for 3 to 4 weeks (with pumping over and punching the cap), free run juice and press juice are put together, settling of sludges. The wine is then put in 4 wines old oak barrels (purity and minerality) for aging between 12 and 20 months.
  • Burgundy, France
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