Details
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
 
                        Pairings
                          Fish
                        
                      
                          Shellfish
                        
                      
                          Cheese
                        
                      
                          Poultry
                        
                      
                          White fish
                        
                      
                          Vegetarian
                        
                      
                          Producer
                        
                        
                          
                          
                            Chantal Lescure
                          
                        
                        From this winery
                          - Start up year: 1975
- Hectares: 19
                          
                            Founded in 1975 by Chantal Lescure and Xavier Machard de Gramont, Domaine Chantal Lescure is a family estate which today operates a 19ha vineyard. To the north on the slopes of Dijon and to the south to Meursault. This vineyard is fully cultivated in certified organic farming since 2006.
                          
                          
                            
                              Read more
                            
                          
                        
                       
                        
                         
                        | Name | Chantal Lescure Cotes de Beaune Blanc Clos des Topes Bizot 2021 | 
|---|---|
| Type | White organic still | 
| Denomination | Cote de Beaune AOC | 
| Vintage | 2021 | 
| Size | 0,75 l | 
| Alcohol content | 13.5% by volume | 
| Grape varieties | 100% Chardonnay | 
| Country | France | 
| Region | Burgundy | 
| Vendor | Chantal Lescure | 
| Climate | Exposure: East. | 
| Soil composition | Clay-limestone, stony. | 
| Yield per hectare | 3,500-4,000 kg/hectare | 
| Harvest | By hand, with 25-kg crates. | 
| Wine making | The grapes are selected. A pneumatic pressing is carried out with the whole grapes and then gently racking the must without adding sulphur. Fermentation takes place in 228-litre barrels without stirring the lees. Very few new barrels are used. It is a long fermentation with natural yeasts, from 4 to 8 months. | 
| Aging | On the lees for 15 months. The wine is bottled after the second winter, filtering slightly if necessary. | 
| Allergens | Contains sulphites | 
 
     
    

