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At
the present day, the Domaine vineyards
have a surface area of 13 ha 70, of which
2 ha 21 are of Village Appellation, 3 ha
47 of 1er Cru Appellation and 8 ha 01 of
Grands Crus A.O.C., all situated in the
communes of Gevrey-Chambertin and
Morey-Saint-Denis.
The vines are mostly very old with an
average aged of 40 to 45 years. |
The vines are 100% Pinot Noir with
11 000 vines planted per hectare. The
selections used are clones chosen for
their small production and their
concentration. "Guyot simple"
pruning is being used in all vineyards.
The exposure is towards the South-East on
lime-clay soils.
The method of culture in the vineyards is
traditional with low
yields, from 30 to 40 hectoliters per hectare. No
fertilizer has been used for
many years. "Debudding"
and green harvest are
systematically done in productive years
in order to optimize the maturity
of grapes and the concentration of
phenolic components. Grape picking is
entirely done by hand with
systematic sorting to eliminate unhealthy
grapes and a delicate manipulation to
avoid crushing the grapes. |
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Vinification is done in a very traditional style
with 90% destemming, about 18 days fermentation in open
stainless steel vats with regular "pumping
over" and "pigeage", and a strict
control of temperatures with a maximum of 31-32°C.
Once alcoholic fermentation is over,
the wines are delicately pressed
in a pneumatic press, let to settle 24 hours, and
then transferred in oak barrels down in
the cellars where malolactic fermentation takes
place naturally.
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The wine is then aged in 100 % new oak barrels
for the Chambertin and the Chambertin Clos
de Bèze. The Clos Saint Jacques is put into new barrels between 70% and 100%. All the others great wines are aged in barrels of one wine. The "villages" in barrels of two wines.
The toasting of the barrels is medium. Ageing
lasts 20 to 22 months during which 2 to 3 rackings
are done if necessary.
Bottling takes place generally in april after a very
light plaque filtration to preserve the delicate
Pinot Noir fruit and retain finesse and elegance.
The bottling is done by gravity, directly from the barrels after "assemblage", and always at cellar temperature.
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The average production is 65 000 bottles per year.
The commercialization
of the different Crus of the Domaine takes place
for 80% in foreign countries where the
wines are present in more than 30 countries.
In France, they are reserved to some connoisseurs
and retailers, as well as starred restaurants.
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