The word of the vintage : 2022 offers us what Burgundy knows how to do best: a vintage that is both qualitative and generous! The vine resisted very well a rather extreme weather, knowing how to take advantage of the slightest shower. The bud break, later than in recent years, partially protected the vineyard from the frost of April. Then, thanks to the subtle balance it maintains with the terroir of Burgundy, the vine has passed through four heatwave episodes without damage and a general lack of water. This vintage offers wines with a nice concentration and nice balances. White wines are distinguished by their roundness, suppleness and complexity. The reds are very colorful, supple in the mouth, with beautiful concentrations carried by silky tannins. Finally, this vintage surprises: despite the very hot conditions of the year, its aromas of fresh fruit and its pretty vivacity open a beautiful future for it.
Terroir : This terroir is located in the middle of a hillside with brown soil rich in limestone. We observed outcrops of Ladoix limestone and Dijon Corton stones. Very steep area, almost completely devoid of soil: the vine suffers constantly during strong periods of heat. Vines about forty years old.
Cultivation method : The vines are managed in biodynamics. In the spring, we stimulated the microbial life of our soils using dynamized preparations such as 500: horn dung, 500 P: prepared horn dung. During the vegetative period and in addition to our treatments with copper and sulfur, we sprayed decoctions of horsetail, nettles, wicker and silica that have dynamizing powers and protective on the plant against diseases. Natural weeding of the soil and mechanical work. The vines are pruned in a simple guyot with long chopsticks and disbudded every other eye, thus the clusters end up beautiful and airy.
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.
Elevage : 18 months of aging on lees (50% in burgundy pieces and 50% 350L of two wines or more)
