PIERRE BOUREE FILS 1957
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1957

PIERRE BOUREE FILS 1957

Wine 1957 Burgundy Romanée Saint Vivant
80-84 / 100 Rated by an expert

Level : 5/6 cm

Label : Slightly damaged

In stock 0 bottle
€145.83 Ex VAT €145.83 Inc. VAT

Level : 4 cm

Label : No label

In stock 0 bottle
€162.50 Ex VAT €162.50 Inc. VAT
€162.50 Ex VAT
€162.50 Inc. VAT
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Expert's opinions

3/5
Michael Broadbent
Michael Broadbent
Information on the vintageRed Burgundy : 35
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Vintage Wine  1957
Region Burgundy
Appellation Romanée Saint Vivant
Colour Red
Volume 0.75 l
Country France
Alcohol content 13.00% vol
Château Domaine Pierre Bourée et Fils
Domaine Pierre Bourée et Fils
The reds: The harvest is done by hand and transported to our winery in Chambolle-Musigny in small crates to avoid crushing the grapes during transport. The grapes are then carefully checked on a sorting table before being placed in wooden vats as whole clusters. After a few days of maceration, fermentation takes place through indigenous yeasts. This can last 15 to 20 days depending on the vintage. During this period, the vats are regularly "pigeaged" by hand to harmonize temperatures and properly extract the color. When fermentation is complete, the wine is "drawn off", and the stems, skins, and seeds are pressed in a pneumatic press. The new wine is then placed in oak barrels in the cellar. The whites: The intact grapes are "loaded" directly into the press and pressed without delay to avoid must oxidation. This is stored in vats for a day or two to allow solid particles ("lees") to settle. The must is then transferred to oak barrels; fermentation is maintained by "bâtonnage", which involves inserting a "dodine" (wooden or metal rod) into the barrels to stir the wine and activate the yeasts. When fermentation is complete, the barrels are carefully filled and placed in the cellar.
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