This little red is a favorite of ours for its rustic, wild berry fruit and ebullient palate presence. The vineyard is located south of Chassagne in the town of Remigny. Some of the vines are quite old, upwards of 65 years.
Traditional viticultural practices are used in the vineyards. Both Cordon de Royat and Guyot Simple pruning and training systems are employed. The spring and summer months are the time for intensive work in the vineyards to control the size and quality of the harvest, the work including de-budding, leaf-control and, when necessary, the vendange en vert. The vineyards are plowed, no herbicides are used and planting is at high density (10,000 vines per hectare on the village level; 12,000 vines per hectare on the 1er Cru level).
Harvest is manual. The white wines are almost all fermented and aged in barrel with a regimen of 10% to 30% new oak (the degree depending on the structure and importance of the wine). The wines are aged on the fine lees for twelve months and then are racked out of barrel into stainless steel tanks to clarify and settle naturally for an additional six months. The extra aging avoids the necessity to cold stabilize the wine. The red wines are destemmed entirely; the grapes undergo a brief cold maceration (up to five days) and then the alcoholic fermentation covers 10 to 12 days with both remontage and pigeage being practiced daily during that period. The reds are racked into barrel where the malolactic fermentation occurs; the wines are left in contact with the fine lees for twelve months; then, the wines are racked from barrel into stainless steel for an additional six months of aging before being bottled without filtration.