||The sole activity of Puligny-Montrachet, a village of 470 inhabitants, is based on the great vineyards. Built on the lowest part of the slope, at the bottom of that "mountain" reaching its highest point at 353 metres (about 1,160 feet), Puligny-Montrachet benefits from a microclimate sheltered from the north wind. The soil is rich in clay, siliceous sand and lime. 230 hectares (575 acres) of vineyards produce, besides the straight village-Appellation Puligny, 13 Premiers Crus and 5 Grands Crus. The big majority of the production is white (93%). Domaine Jean Chartron owns 14 hectares of vineyards in Puligny-Montrachet and the neighbour villages, the major part of which being Premiers and Grands Crus.
||The white wine is made traditionally. Most of the wines are fermented and aged in barrel, except wines of regional Appellations which are made partly in stainless steel tanks and partly in barrels. The percentage of new oak barrels varies between 10 to 40%, with an average of 5 years of use for the whole number of barrels. Alcoholic fermentation lasts about 6 to 8 weeks. It is quickly followed by the malolactic fermentation, favorized by an optimal cellar temperature of 17°C (62-63°F). During this period the wines are lightly stirred ("bâtonnés"), taking into account their level of evolution. Once the malolactic fermentation is achieved, the wines are racked. Then starts the maturing process, always in barrels, in cold cellars (12 to 13°C = 53 - 55°F) for a period of 8 to 12 months according to the appellation and the vintage of the wine. Before bottling a light fining take place.