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Sylvain Bzikot Meursault “Les Narvaux” 2022

Sylvain Bzikot Meursault “Les Narvaux” 2022

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515 DKK v/ 1 stk.

24 in stock

24 in stock

Country

Type

Year

2022

Grape

Area of interest

Description

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Producers

About the wine

Sylvain Bzikot Meursault “Les Narvaux” 2022 Sylvian Bzikot’s 15 hectares are mainly located in Puligny-Montrachet and some parcels in Auxey-Duresses, Volnay and Santenay. The average age of the vines is 40-50 years.

Harvesting is mostly done by hand. For the red wine, 90% of the grapes are distilled, fermented for 15 days, followed by aging for 12 months in oak barrels.

Drink 2023 – 2031

Country: France
Grape: Chardonnay
Region: Burgundy
Under area: Meursault
Year: 2022
Content: 0.75 liter
Alcohol: 13,5%
Serving: 8-12 degrees
Dryness: Dry
Suitable for: Fish, Shellfish, East
Manufacturer:
Vinification:

Sylvian Bzikot’s 15 hectares are mainly located in Puligny-Montrachet, with some parcels in Auxey-Duresses, Volnay and Santenay. The average age of the vines is 40-50 years. Harvesting is mostly done by hand.

Producers

Sylvain Bzikot has developed into a Justin Bieber superstar. His clear and precise style is highly sought after, so it goes without saying that the 15 hectares they own are far from enough to meet the demand. Domaine Bzikot has been around since the 1940s and was founded by grandfather Joseph, a Polish immigrant who arrived in the village with nothing. At first it was a mixed business: vineyards and livestock, but soon only vineyards. In the early years, the harvest was sold to the Burgundian négociants, but that’s all in the past now. Later continued by son Stanislas and now grandson Sylvain, who has now taken over and doubled the domain through acquisitions and all their wine is now produced under their own domaine. Sylvian Bzikot’s 15 hectares are mainly located in Puligny-Montrachet with some parcels in Auxey-Duresses, Volnay and Santenay. The average age of the vines is 40-50 years.

Harvesting is mostly done by hand. For the red wine, 90% of the grapes are distilled, fermented for 15 days, followed by aging for 12 months in oak barrels.

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