Saint-Aubin Premier Cru Le Charmois 2018 - Au Pied du Mont Chauve

About the vintage : This vintage has all the elegance of Burgundy! The vines cycle took full advantage of the very summery spring, starting early straight from the budburst (early April) and will keep this pace until the harvest. White wines from north to south of Burgundy, the opinion is unanimous: 2017 reveals one of the most elegant expressions of Chardonnay, with perfectly balanced wines, very aromatic on the nose. The red wines, with the perfect balance on the palate, associated with silky tannins, create a very harmonious whole, subtle and without opulence.

Terroir : This terroir is located on a mid slope, the soil is brown and greatly composed with limestone. We also noticed some outcrops of Ladoix limestone and rocks from Dijon Corton. The vines are planted in mid 1970’s, farmed using biodynamic methods, they 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.

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