Chassagne-Montrachet En Pimont 2022- Au Pied du Mont Chauve

About the vintage : 2022 offers us what Burgundy knows best: a vintage that is both qualitative and generous! The vines handled the extreme weather very well, making the most of the slightest rain shower. Budburst, 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 a general lack of water without damage. This vintage offers wines with lovely concentration and balance. The white wines stand out for their roundness, suppleness and complexity, while the reds are highly colored and supple on the palate, with good concentrations supported by silky tannins. Finally, this vintage is astonishing: despite the very hot conditions of the year, its aromas of fresh fruit and its lovely vivacity open up a bright future..

Terroir : The plot is located in Chassagne-Montrachet at an altitude of 250 meters. It is a calcareous brown soil, poor, very shallow and we observe outcrops of limestone rocks from Ladoix and stones from Dijon Corton. Most of the vines were planted in the mid-1970s.

Viticultural practices : The grapes are grown biodynamically. At spring, we stimulate the microbial activity of the soil with a very energizing preparations such as the 500: horn manure and the 500 P: prepared horn manure. During the vegetative cycle, in addition to the copper sulfate treatment in the vineyards, we also spray decoctions of horsetail, nettle, wicker and silica that have an energizing and disease prevention power for the vines. Natural grassing between the vines, and mechanical work of the soil. The vines are trained in single guyot, keeping one long cane and one spur per vine, one budding every two eyes, in order to obtain well ventilated and beautiful grapes.

Vinification : Grapes harvested by hand in crates, sorted on a sorting table if necessary and conveyed directly to the pneumatic press. Pressing of whole grapes for two and a half hour. The juice from stainless steel vats settles at 12 degrees overnight. Then the must is directly transferred to barrels to achieve alcoholic fermentation (traditional Burgundy vinification).