About the vintage : This vintage, produced under relatively difficult conditions and circumstances for everyone, was marked by historically early growth, from bud break to harvest. The result is absolutely exceptional and remarkably classic! The very early flowering gave hope for a bountiful harvest, but the high summer temperatures, coupled with a lack of rainfall, caused a significant water deficit. Ripening was sometimes uneven, as was flowering: choosing the harvest date required cool heads and even patience! The particular conditions of this vintage have produced unprecedented and quite unique balances. The white wines are fruity and express a beautiful aromatic complexity, with very nice acidity. The red wines stand out for their incredible colors! They are concentrated, with character, while retaining a beautiful freshness that offers delicious profiles focused on black fruits.
Terroir : This terroir is located at the bottom of the hillside, nestled between the Chassagne quarry and the Montrachet mountain. The soil is rich in limestone. There is a large amount of very calcareous scree resulting from the erosion of the bedrock. The vines were planted in the mid-1980s.
Cultivation method : The vines are cultivated biodynamically. 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 crates, sorted on a sorting table if necessary, and transported directly to the pneumatic press. Whole grapes pressed for 2½ hours. The juice drained into stainless steel vats is left to settle at 12°C overnight. The must is then transferred directly into barrels for alcoholic fermentation.
Aging : Aged for 18 months on lees, including 10 months in oak (Burgundy barrels and casks).
