The term “Cazetier” originates from “Castel”, the parcel situated just above the Château de Gevrey. It is one of the rare “Têtes de Cuvée” to not have been reclassified as a Grand Cru in the 1930’s. Exposition: South-East, Soil: Chalky soils with white marl sedimentary deposits. Winemaking: The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract color, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 16 months in French oak barrels (40-50% new oak and 50-60% one-wine barrels) which have been selected for their fine grain and moderate toast. The wine is left to age in the cellars at consistent, natural hygrometry and temperature. Deep ruby red hue with an intense and complex nose characterized by red fruits, toast and subtle roasted notes. The palate is rich and round with a firm structure and direct tannins.