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Grand Cru
Montrachet
Sol argilo-calcaire
1 parcel in Chassagne-Montrachet.
Year planted: 1960.
Surface: 8a 21ca (0.2 acre).
Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
Alcoholic fermentation in oak casks, 100% new (origin Allier).
Maturing: 12 months in new oak, then 6 months in oak used once, where it is prepared for bottling.
Homeopathic fining and very light filtering if necessary.
Biodynamic.
Manual harvesting with grape sorting and optimisation of choice of date through
parcel-by-parcel ripeness monitoring.
