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Technique
Viticulture
Three quarters of the cuvée comes from a 1.1 hectare parcel in the Puligny 1er cru AOC "Les Chalumeaux" which was downgraded when it was replanted in 1975 by the INAO because the former owner had brought in about twenty centimetres of exogenous soil, which is prohibited by the specifications. Since then, both erosion and organic farming have pushed the roots down into the original terroir which gives our Puligny-Montrachet an unusual density and complexity for a village AOC, placing it halfway between a very good village AOC and a 1er Cru. The estate began organic farming in 2002. In 2005, Biodynamic farming was added to these practices, which respect the soil and living organisms.
Oenology
The harvest is entirely manual. After a light settling, the musts are put into barrels, mainly 600 l. and also 228 l., where the alcoholic and malolactic fermentation takes place. 5 to 20% of the barrels are new, with wood coming mainly from the Allier region, with long and light toasting. The first racking takes place after about a year of maturation in the wood and the second phase (4 to 6 months) in stainless steel tanks begins.
Suggestions for accompaniment
Lobster - Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.
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