The origin of the wine business in the Beaumont family goes back over seven generations. Thierry took over the business in 1991 by creating the name area of Beaumont and initiates the marketing bottles from 1999.
Today installed on the 3 towns of Morey-Saint-Denis - office operations - Gevrey-Chambertin and Chambolle-Musigny, the area continues to invest in a modern working tool, especially without neglecting the cultural and oenological practices highlighted by our elders. Anxious to transmit this land to the best of its great potential for generations to come, Thierry Beaumont developing a wise and sustainable viticulture.
Thierry Beaumont, no question of pay in the "bio-opportunism" in the vineyard, a rigorous work is conducted in size to the budding. Stripping is practiced to encourage obtaining healthy and ripe grapes.
The harvest is manual. After being sorted and de-stemmed, the berries are fermented in concrete tanks for a period of 15 to 20 days before a light pressing. The wines are aged in barrels for 12 to 18 months, with 25 to 30% of new wood on the villages and up to 60% over the first crus and grand crus. Little or filtered, the wine is bottled at the estate.
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