| Grape varieties |
50% Chardonnay, 50% Pinot Bianco |
| History |
Between 1988 and 1991 the wine used to be called Bâtard-Pinot, and it was a blend of Pinot Blanc and Pinot Gris. Between 1992 and 1994, the name was Bâtard (without ‘-Pinot’), because Chardonnay had been added to the blend. In 1995 the name was changed to Batàr, in order to avoid confusion with French AOCs of Burgundy whose name contains the word ‘Bâtard’ (Bienvenues-Bâtard-Montrachet, Criots-Bâtard-Montrachet and Bâtard-Montrachet). |
| Harvest |
The grapes are picked in 8 kilo crates. |
| Vinification |
Pressing, fermentation and élevage of the Pinot Blanc and Chardonnay grapes are conducted separately, until the final blend takes place. Juice is slowly extracted with a bladder press, very gently. The fermentation takes place in barrique. The wine also undergoes a full malolactic fermentation. |
| Ageing |
9 to 12 months in oak barrels. The oak is 100% French, and comes mainly from Tronçais and Vosges, and also from Allier. It is 30% new and 70% one year old. Once the wine maker decides that the élevage is complete, the barrels which will be part of the final blend are selected, through extensive sampling. The final blend takes place in stainless steel. The wine is bottled shortly after, and rests for about six months before release. |