Saint-Aubin Premier Cru Le Charmois 2013 - Au Pied du Mont Chauve

About the vintage : An extraordinary vintage ! Marked by a difficult spring, the 2013 is characterized by a yield well below the average (around -20%). The main reason was the flowering has been affected by rainfalls and coolness. Despite a rather hot summer, favorable to good maturity, the harvest did not start until the end of September. These are the latest harvests for a quarter of a century. The white wines profile: straightforward, unadorned, the 2013 whites will not be ashamed of their elders. The red wines profile: a beautiful structure brought by fine and very present tannins. A good length in the mouth lingering the pleasure

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).

Ageing : 18 months ageing on less, including 10 months in oak barrels (Burgundy 228L barrels and 1HL barrels)