N. 82604149

Venduti
2017 Vincent Dancer "Tête du Clos" - Chassagne-Montrachet 1er Cru - 1 Bottiglia (0,75 litri)
Offerta finale
€ 270
7 settimane fa

2017 Vincent Dancer "Tête du Clos" - Chassagne-Montrachet 1er Cru - 1 Bottiglia (0,75 litri)

2017 Vincent Dancer Chassagne-Montrachet 1er Cru Tete du Clos 1x bottle 0,75 ltr Stored in temperature controlled wine cellar Domaine Vincent Dancer is a small but highly regarded Burgundian producer based in Chassagne-Montrachet, in the Côte de Beaune, best known for pure, mineral-laden Chardonnay wines. Dancer began in 1996 with an annual production of 4000 bottles, sold mainly to négociants, and produced from family-owned vines that had previously been rented to relatives. Since 2003, this figure has increased to around 20,000 bottles. Since the portfolio includes over a dozen wines, only a few barrels made of each. Dancer farms five hectares (12 acres) of vines, without the use of herbicides. He was the first producer in the village to gain organic certification for his vineyards. The hands-off approach follows in the cellar; wines are fermented with wild yeasts, aged in barrel for 12-18 months and bottled without fining or filtration.

N. 82604149

Venduti
2017 Vincent Dancer "Tête du Clos" - Chassagne-Montrachet 1er Cru - 1 Bottiglia (0,75 litri)

2017 Vincent Dancer "Tête du Clos" - Chassagne-Montrachet 1er Cru - 1 Bottiglia (0,75 litri)

2017 Vincent Dancer Chassagne-Montrachet 1er Cru Tete du Clos
1x bottle 0,75 ltr
Stored in temperature controlled wine cellar

Domaine Vincent Dancer is a small but highly regarded Burgundian producer based in Chassagne-Montrachet, in the Côte de Beaune, best known for pure, mineral-laden Chardonnay wines.
Dancer began in 1996 with an annual production of 4000 bottles, sold mainly to négociants, and produced from family-owned vines that had previously been rented to relatives. Since 2003, this figure has increased to around 20,000 bottles. Since the portfolio includes over a dozen wines, only a few barrels made of each.
Dancer farms five hectares (12 acres) of vines, without the use of herbicides. He was the first producer in the village to gain organic certification for his vineyards. The hands-off approach follows in the cellar; wines are fermented with wild yeasts, aged in barrel for 12-18 months and bottled without fining or filtration.

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