||Bruno Clair maintains a rigorous selection of the best vines of pinot noir and chardonnay, identifying those that produce small grapes with perfect ripeness. This selection also concentrates on finding vines that have a good resistance to diseases and are free from viruses. This work requires much patience and is absolutely essential to obtain a healty vineyard of great quality. With regard to viticulture, Domaine Bruno Clair believes in the total absence of chemical fertilizers, the exclusive use of compost, and in plowings and harrowing the soil throughout the year. The grapes are hand-harvested, and the selection of the best grapes is carried out primarily in the vineyards
||The grapes are partially destemmed before being put into open wood vats. The crushing of the bunches helps to improve the texture of the cap, which forms over the fermenting wine, and to prolong the time of fermentation. If necessary, the vintage is cooled and alcoholic fermentation starts slowly and uses indigenous yeasts exclusively. The temperature does not exceed 32 to 34 °C (89.6 to 93.2 °F). According to the intensity of the alcoholic fermentation, punching will take place from two to eight times per day. According to the wine, the time of "cuvaison" (fermentation) takes from 14 to 21 days. The wines are then put into oak barrels and transferred to the cellar. Malolactic fermentation takes place generally in the spring when the cellars are heated gently by the warming of the weather.
||After the malolactic fermentation, the wines are racked and their "élevage" continues on the fine lees that we have preserved.
||The wines are aged in oak barrels. The percentage of new barrels used varies from 20 to 50 %, according to the vintage. Bottling is carried out after a period of "élevage" (maturation) which may be from 16 to 22 months.
||Price Domaine Bruno Clair Chambertin 1er Cru Cazetiers 2014 € 121.00