The total production of this Gevrey-Chambertin is usually around 6500 bottles per year. Charles Magnien selects it from 6 different Village plöts at the foot of the hill. The wine is cold macerated to give it its fruity and intense character. It is then aged for 12 months in barriques, 25% of which are new. Bottling takes place without fining and filtration. In terms of style, I've read it is Mortet rather than Rousseau, which is a very good description for those who know these wines. The Henri Magnien wines are always full-bodied, almost juicy, but still authentic Burgundy of the highest quality. You will be enchanted.
