About the vintage : 2022 offers us the best Burgundy has to offer: a vintage that is both high in quality and generous in quantity! The vines withstood fairly extreme weather conditions very well, taking advantage of every little rain shower. Bud break, which was later than in recent years, partially protected the vineyard from the April frost. Then, thanks to the subtle balance it maintains with the Burgundy terroir, the vines survived four heat waves and widespread water shortages without damage. This vintage offers wines with lovely concentration and balance. The white wines are distinguished by their roundness, suppleness, and complexity. The reds are very colorful, supple on the palate, with beautiful concentration supported by silky tannins. Ultimately, this vintage is surprising: despite the very hot conditions of the year, its fresh fruit aromas and lovely liveliness promise a bright future.
Terroir : Plot located in the commune of Chassagne-Montrachet at an altitude of 250 meters. The soil is poor, brown limestone and very shallow, with outcrops of Ladoix limestone and Dijon Corton stones. This village soil, located above the premier cru vineyards, produces chalky, mineral wines that are very different from the Chassagne wines known as “du bas” (from below), which are grown on lower hillside soils that are richer in clay. The vines were planted mainly in the mid-1970s on an area of 3 hectares.
Cultivation method : The vines are cultivated using biodynamic methods. In the spring, we stimulated microbial life in our soils using dynamized preparations such as 500: horn manure, 500 P: prepared horn manure. During the growing season, in addition to our copper and sulfur treatments, we sprayed decoctions of horsetail, nettles, willow, and silica, which have energizing and protective properties that help the plants resist disease. Natural grass cover and mechanical cultivation. The vines are pruned using the single Guyot method with long canes and debudded every other bud, so that the bunches are beautiful and well-aerated.
Vinification : Grapes harvested by hand in boxes, sorted on the sorting table if necessary and conveyed directly into the pneumatic press. Pressing of whole grapes for 2h30. The juice drained into stainless steel vats performs its settling at 12 degrees overnight. Then the must is directly stirred in barrels to carry out its alcoholic fermentation.
Aging : 18 months of aging on lees including 12 months under wood and 6 months in stainless steel tanks (45% new wood in 350L, 25% in Burgundy pieces of two wines or more, 15% barrel of one wine, 15% in 2018 barrels)
