Domaine Amiot-Servelle
BRAND OWNER
In the 1920s, Clement Tashot began growing vineyards in Chambolle-Musigny.
Cecile, his daughter, and Jean Servelle his son-in-law succeeded him in the 1950s and created Domaine Servelle-TACHOT.
In 1980, Christian Amiot, Pierre Amiot’s son was a viticulturist in the nearby Morey-Saint-Denis village, he came to work on the estate with his wife Elizabeth Servelle.
In 1989, Christian and Elizabeth Amiot-Cervelle took over this activity: Domaine AMIOT-SERVELLE came into being.
Christian and Elizabeth have three children: Prune, Violetta and Antoine. Antoine is currently studying at the Dijon Business School. Violetta chose music and works as a percussion teacher at the regional music academy.
Prune received a diploma of oenologist (DNO) in 2004. She returned to the family estate in May 2011 after studying and working in various vineyards in France and abroad.
Cecile, his daughter, and Jean Servelle his son-in-law succeeded him in the 1950s and created Domaine Servelle-TACHOT.
In 1980, Christian Amiot, Pierre Amiot’s son was a viticulturist in the nearby Morey-Saint-Denis village, he came to work on the estate with his wife Elizabeth Servelle.
In 1989, Christian and Elizabeth Amiot-Cervelle took over this activity: Domaine AMIOT-SERVELLE came into being.
Christian and Elizabeth have three children: Prune, Violetta and Antoine. Antoine is currently studying at the Dijon Business School. Violetta chose music and works as a percussion teacher at the regional music academy.
Prune received a diploma of oenologist (DNO) in 2004. She returned to the family estate in May 2011 after studying and working in various vineyards in France and abroad.
Production features:
Up to 20% of whole bunches. Later harvesting than neighbors for maximum phenolic maturity. The pigeage is used under optimal weather conditions, and the remontage — in a difficult year. The aging takes place for 18 months in barrels, where the percentage of new oak varies from 10 to 50. A year later, the wine is poured into other barrels and bottled without pasting and most often without filtration, in March-April.
Up to 20% of whole bunches. Later harvesting than neighbors for maximum phenolic maturity. The pigeage is used under optimal weather conditions, and the remontage — in a difficult year. The aging takes place for 18 months in barrels, where the percentage of new oak varies from 10 to 50. A year later, the wine is poured into other barrels and bottled without pasting and most often without filtration, in March-April.
