Corton Grand Cru Bressandes 2018 - Au Pied du Mont Chauve

About the vintage : After winter dormancy, the vine woke up in mild temperatures. The beginning of the vegetative cycle suggested a good harvest potential, despite some coulures (failure of grapes to develop after flowering). The return of the sun and the north wind, signature of the month of September in Burgundy, offered the best plots and the conditions to reach full maturity. The Chardonnays are unveiling perfect balances. their chiseled and precise character predicts a great ageing potential. The red wines express beautiful notes of fresh fruits. All in finesse, they reveal all the advantages of the great red wines of Burgundy.

Terroir : This plot is located mid-hill, in the center of the village of ALOXE-CORTON. It is sheltered by a Clos. The soil is reddish and stony, calcareous brown, rich in Marne and Potash.
Vines are over a hundred years old, pruned in simple Guyot, with long baguettes and disbudded every other eye, so the bunches end up beautiful and airy.

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 : The grapes are carefully hand-picked into small crates, and then sorted on the sorting-table before full destemming. The grapes are then transported in small stainless steel cases in order to keep the raw material in great condition with no damage. Traditional burgundy vinification, in open-top temperature-controlled tanks.

Ageing : 15 months, including 12 months in oak barrels (30% of new barrels). Light filtration before bottling