In Burgundian terms, Dominique Gallois is still considered a relative newcomer, but among his peers he is highly resp...Read more...
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Food Pairings for Dominique Gallois Charmes-Chambertin
In Burgundian terms, Dominique Gallois is still considered a relative newcomer, but among his peers he is highly respected. Gallois' winemaking is fairly traditional. He normally de-stems the entire harvest (except in extremely healthy years when he will use some whole bunches to add an aromatic lift to the wine) and generally does a four-day cold maceration followed by 14 days' maceration on the skins. During fermentation, he allows the temperature to rise to about 30°C to aid extraction. Filtration is very light so the wines may throw a little sediment.
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