A regional appellation grown throughout the wine-growing area of Burgundy.
The Bourgogne blanc appellation covers approximately 1000 hectares. Throughout the wine-growing area, there are multiple terroirs which allow a wide range of aromas in the wines.
Our white Bourgogne is mainly made of Chardonnay grapes harvested on selected terroirs in the south of Burgundy : in the Maconnais area and Côte Chalonnaise. A small part of our cuvée is also coming from the Côte de Beaune vineyards.
This is where our viniculturist team plays a very important role in the selection of the grapes and then during the vinification, as they are responsible of the Chardonnay expression in the respect of the House's know-how and style.
VINIFICATION AND MATURING
Once in the winery, the grapes were sorted, destemmed and then delicately pressed to get a juice of perfect quality and prevent unwanted aromas in the wine.
The must was then cooled down and put to settle for 24 to 48 hours; this operation is crutial in our search for aromatic pureness. Once we got rid of the unwanted particules in the juice, it was brought back to a temperature of 16-18°C (61-64°F) to allow begining of the alcoholic fermentation thanks to the yeasts naturally present on the grapes. We really paid attention in setting the temperature for it would bring out the fruitiness and freshness of Chardonnay.
The wine was then aged on fine lees for 6 months partly in stainless steel tanks, partly in french oak barrels including a variable proportion of new oak barrels. With a view of getting a fresh wine with subtle woody notes, we chose this ageing process, which we combined with the use of barrel that underwent a long toast at low temperatures.