Leon Les Bottes Rouges 2020
Leon Les Bottes Rouges 2020
Serve at: 10°-12°C
Glass type

Leon Les Bottes Rouges 2020

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The vines of the chardonnay that make up the Leon wine are planted in very clayey soils and the grapes are harvested at the end of September. These same grapes are pressed directly on 30 ql foudre where alcoholic and malolactic fermentation is generated before passing into neutral oak barrels of 440 liters. A processing in full Burgundian style.

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Les Bottes Rouges

Les Bottes Rouges

There is nothing predestined in making wine for Jean Baptiste Menigoz. His descendants produced milk, his family did not have the culture. Jean Baptiste began his teaching career and with time he approached the world of wine and its socialization, coming to dream one day to drink his own. In 2000 he crosses the road of a certain Raphael Monnier, then professor, now the current vigneron of the Domaine Ratapoil, with whom he decides to buy a handkerchief of vine in the territory of Arbois, which allows both to start vinifying some red and some white in completely conventional way. Jean Baptiste is still far from the sensitivity that the world of wine is going through in the Natural process, but his curiosity leads him first to enroll in the faculty of oenology in Beaune and then to attend his internship at Monsier Stéphane Tissot. The die is cast and in 2012 the Bottes Rouges project was born. The path is initially difficult but confirmations soon arrive and the hectares pass immediately from 4.5 to 7, with plots of Pinot Noir, Trousseau, Poulsard, Savagnin and Chardonnay. The labels stand on two vinification lines: one aimed at the identity of the terroir (Léon, - La Péepé - Tot au Tard - Gibus), the other satellite where winemaking, style and names change according to the harvests or ideas that hover in the cellar (No Milk Today - Ouf - Mille Feuilles etc ...). The winemaking philosophy is simple and the techniques are reduced to a minimum: the reds are de-stemmed at 100%, all the wines are macerated in whole bunches, processed without sulfur dioxide, fermentations with indigenous yeasts, long macerations. They are not pressed and replacements are not made, only a slight final filtration.

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