Domaine Amiot

Domaine Amiot

History

The domaine Pierre Amiot was established in Morey-Saint-Denis 5 generations ago. After Pierre, Léon and Édouard, Pierre Amiot decided to take over the domaine in 1951. He joined forces with his eldest son Jean-Louis in 1980. The youngest son Didier started working at the domaine in 1991.

Jean-Louis and Didier cultivate 8 hectares of vineyards in Morey-Saint-Denis and Gevrey-Chambertin. The domaine is spread around the original estate, which is located in the town center.There are now 40 parcels of vineyards, with 85% in Morey-Saint-Denis and 15% in Gevrey-Chambertin.Jean-Louis and Didier are proud to present a complete range of wines from every appellation level: 2 Bourgognes, 3 Villages, 5 Premiers Crus and 2 Grands Crus.

The Vineyard

The vineyards have an east-southeast exposure with an altitude from 220 to 260m (720 to 840 feet), and are planted in limestone and clay-limestone soils dating from the Middle Jurassic period. This geological diversity makes each plot unique and offers richness and distinction to the fruit, which is then expressed in the wines.

The terroir of Morey-Saint-Denis is ideal for growing Pinot Noir, which is of course the grape variety used for our great red wines. One of the particularities of the Domaine Amiot is that they also own a parcel of Morey-St-Denis blanc, which is very rare in this appellation.

Traditional Burgundian vinification

The harvest is done by hand using perforated crates, and the grapes are then sorted on a vibrating table.

De-stemming from 70 to 100%, depending on the vintage.

Slow and gentle extraction by cold maceration during 5-7 days, with alternate punch downs and pump-overs.

Fermentation with natural yeast during 10 days in thermo-regulated tanks.

Aging in oak barrels (228 l) from 15 to 18 months.

30% of new oak for the 1 ers Crus and 50% for the Grands Crus.

Racking and bottling based on the lunar cycles.