||The name of the village Chambolle is probably derived from the Celtic "cambola", already reputed for its vineyards in Gallo-Roman times and cultivated by the monks in the Middle Ages.
||Site at the heart of Côte de Nuits, between Morey-Saint-Denis and Vougeot.
|Composition of the land
||The limestone of the subsoil is of Jurassic age origin, ideally suited for Pinot Noir.
|Yield x hectare
||Around 20% less than allowed by the current law.
||By hand, in small open crates in order to preserve the integrity of the fruit.
||Maceration and vinification take 2 to 3 weeks, use of indigenous yeasts, maceration and fermentation temperatures under total control. "Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over (remontage) per day till the end of the fermentation.
||Aging for 14-18 months in French orak barrels (20 % new).