Alcohol: 13%
Grape(s): 100% Pinot Noir
Localization: Côte Chalonnaise, Burgundy, France
Tasting Notes: The BOURGOGNE Côte Chalonnaise is made from the Pinot Noir grape variety and offers you a varied palette of fine and elegant aromas: strawberry, raspberry, cherry, currant, vanilla. Its fruitiness and its suppleness allow it to be enjoyed young, but partly matured in oak barrels, its tannin ensures excellent ageing.
The Domain: In the heart of the Côte Chalonnaise, our estate is located in Cercot (hamlet of the commune of Moroges), in the locality of Chétif Quart, at the foot of Mont Avril , a protected natural site culminating at an altitude of 421 metres.
We cultivate 5 hectares of vines in the communes of Moroges, Jambles and Givry. Most of our vineyard is located in the immediate vicinity of our estate, on the hillside of Mont-Avril, halfway up the slope, facing South/South-East, at an altitude of between 300 and 400 meters .
The estate is classified as an LPO refuge (League for the Protection of Birds). We have installed around fifty refuges throughout the property, close to the buildings and vineyards. We attach great importance to respect for biological diversity and the balances that govern it.
Since the creation of our estate in 1978, we have cultivated our vines and raised our wines according to the rules of ORGANIC AGRICULTURE.
In traditional plantations, we cultivate low vines with a spacing between the feet of 1 meter 20. This type of plantation makes the specificity and the singularity of the Burgundy vineyard. It has not been copied much throughout the new world of wine, as it is particularly restrictive and requires a lot of manpower. This driving mode is directly inherited from using horses for plowing. We cultivate 4 hectares of vines on this mode of conduct.
We also work 1 hectare of high and wide vines. During their installation, this mode of driving appeared to Pierre and Martine as the most conducive to the implementation of Organic Farming. This planting system makes it possible to maintain more and better-controlled grass cover and thus effectively fight against erosion, which is a serious problem in all hillside vineyards. Moreover, with a lower density of vines, these plots are places where the soil microbiology is richer . Also, it is particularly pleasant for men and women to work in these vineyards.
Some of our plots in low vines are grassed, partially all year round or temporarily to limit gullies and maintain better microbial life. We lightly work our soils using hydraulic pickaxes, and we complete them manually (pickaxe from April to June and sometimes thermal weeding).
We manufacture our vine stakes, for trellising, from our own acacia wood.
The fertilizers are made mainly from manure or composted grape marc or organic organic fertilizers.
The vines were pruned according to the simple Guyot method from 1979 to 2006. Since 2007, we have evolved towards the Guyot-Poussard method, a pruning that is more respectful of sap flows, to try to limit the spread of wood diseases. The vine shoots harvested after pruning are crushed on site, in the vines, to feed the clay-humus complex.
In July, we practice green harvesting on certain plots to select the grapes and control the yields for a better quality of our wines.
We harvest exclusively by hand and in a good mood.
