THE VINIFICATION OF WHITE WINES
A FAMILY TRADITION

All the wines are fermented and matured in oak barrels of 228 litres, except for the regional appellations which are fermented and aged in both 228 litre and 500 litre barrels.

The proportion of new barrels and the origin of these barrels are adapted to the appellation and the vintage.
The origin of the wood used is mainly from the Allier-Centre France.
The percentage of new barrels varies from 10% to 30% with an average age never exceeding 5 years for all
Barrels.

Alcoholic fermentation lasts on average 4 to 6 weeks. It is quickly followed by malolactic fermentation, facilitated by an optimum cellar temperature of 17°. During this period, the wines may be stirred more or less lightly depending on their degree of evolution. Once this malolactic fermentation is complete, the maturing process begins, still in barrels, in a cold cellar (12/13°) for a period of 8 to 16 months depending on the appellation and the vintage. Finally, after racking, a light filtration is carried out. The wines then rest in tanks for a few weeks before the final bottling.

All these operations are carried out in the purest respect of traditions, based as much as possible on the astral movements and the lunar calendar.

Vins blancs Chartron

OUR GREAT WINES OF BURGUNDY

White wines, the king of the domaine

CHARDONNAY IS THE GRAPE VARIETY OF THE GREAT WHITE WINES PAR EXCELLENCE, BRINGING GRACE AND ELEGANCE TO OUR WINES.

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Montrachet

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