Lupé-Cholet - Nuits-St-Georges « Les Crots » 2013

Share this product

Lupé-Cholet - Nuits-St-Georges « Les Crots » 2013

Nuits Ou Nuits Saint Georges Premier cru Red | 13°

Ref : 476557

68.50 68, 50

Bottle 75 cL

i.e. 91.30 € / liter

Check the availability in store
  • Keeping level 2021
  • Service temperature 16°
  • Grapes Pinot Noir

Our food and wine pairings

  • Red meats
  • Strong cheese
  • Game

Our oenologists' opinion

Powerful bouquet

Its ruby color offers an open nose with notes of sour cherries, pepper and roasted wood. On the palate, this wine presents a silky attack, on the finesse. Tasty finish, with character.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Burgundy wines are produced mainly with single grape varieties. The leading varieties, the pinot noir and chardonnay grapes, thrive in this region with a semi-continental climate to produce exceptional red and white wines.

Domain and appellation

  • Domaine Lupé-Cholet

    Founded in 1903 in Nuits-Saint-Georges, the estate was born from the union of two men: Alexandre de Mayol de Lupé and Félix de Cholet. Owner of nearly 25 hectares of vineyards in Chablis and Côte d'Or, Domaine Lupé-Cholet has developed a partnership system with several winemakers throughout the greater Burgundy to stock up on grapes.


    • Terroir: Vineyard terraces on clay soils, very rich in limestone, on a subsoil composed of a Middle Bathonian stratum Jurassic.

    • Viticulture: The grapes are harvested by hand and sent to the vat room as quickly as possible to avoid overheating, rain and crushing berries.

    • Vinification: Fermentation maceration for 15 to 20 days in conical oak vats. Soft pressing, then aging in oak barrels for 16 months with 20 to 40% new oak. During aging, the wine is stirred to bring fat and roundness.
  • Main grape
    Pinot Noir

  • Grapes Pinot Noir
  • Grapes
    • Pinot Noir

Further information