||Puligny-Montrachet is a town located in the department of Côte-d'Or and the Burgundy region, with 431 inhabitants. Its altitude is between 230 and 390 m. Made famous around the world by the neighborhood of the famous MONTRACHET, the village of Puligny is of ancient origin. The wine controlled appellation of origin Puligny-Montrachet is produced in this town and includes 17 climates classified first raw. Puligny-Montrachet shares with Chassagne the most perfect expression of Chardonnay. A few meters away from the Grands Crus, the appellation d'origine contrôlée, established in 1937, offers a white wine with a strong personality and a high reputation.
|Composition of the land
||The soils are clay-limestone, rich in pebbles, well drained and easy to heat up. This appellation is included in the vineyard of the Côte de Beaune. The density of plantation is of 10000 feet / ha to allow the vine to catch the messages of the terroirs as well as possible.
||The size practiced is Guyot type. It is capital for the quality of our products, it is from there that our wine will be born. The health status of the harvest will determine the quality of the wine. The size, disbudding and organic cultivation of the vine will ensure a control of yields. The spirit must be close to the soil and it is absolutely necessary to respect the soil, hence the plowing of the vines is required, whether by tractor or horse. (No weed control product is used). The harvest is done by hand. All this work would not be possible without a team close to the soil, winemakers in the soul, having the love of their profession, bringing the best to the vine.
||The cellars of the Domaine are located in the heart of the village in old family homes. These are not quite buried because of the water table of the village which is very high. The breeding of the wines is done in the respect of the Burgundy tradition and family. The wine will remain there for one year in oak barrels where the alcoholic and malo-lactic fermentations will take place, and this for all the appellations: Burgundy, Village, Premiers Crus and Grands Crus. Only the percentage of new oak will change according to this one. The alcoholic fermentation lasts four to six weeks, and is followed by malolactic fermentation, which is often more capricious depending on the vintage. After one year of cask, the wines will be put in vats for a period of six months in order to further refine the breeding. Then come the preparations for bottling that will be done by us.