The news Club Leflaive



Soil: Clay-limestone, often with shallow soil.
Surface area: 2.16ha.
A blend of 12 parcels located around the Roche de Solutré, with south-east to south-west exposure.

Method of culture

The vines are cultivated biodynamically.

Grape variety


Label : Domaines Leflaive

Wine making

Harvesting is entirely manual. After decanting, the musts are transported daily to Puligny-Montrachet for fermentation and ageing, under the watchful eye of Domaine Leflaive's technical team.

Vinification takes place in vats, and ageing lasts from 15 to 16 months.

Pressing: Long, gentle pneumatic pressing, 24-hour settling, followed by racking.
Fermentations: 25% in cement eggs and 75% in oak barrels, 15% of which are new.
Ageing: after 12 months in barrel, the wine is aged for 6 months in vats, where it is prepared for bottling.
Fining: Homeopathic fining (fish glue) and very light filtration.