Chassagne-Montrachet Village has a limpid and bright appearance. In a glass, its nose reveals a discreet woody aroma and notes of white flowers.
In mouth, it delivers roundness sensations, with volume and a nice balance finish.
You will be able to drink it while it is young, however you will enjoy it even better after 4 to 7 years.
Domaine Larue in Saint-Aubin deals with the cultivation, vinification and ageing processes.
The wine-growing region
The terroir is located near the village of Chassagne-Montrachet. The east-facing parcel is at an altitude of 230 metres on a mid-hill composed of clay-limestone soil. This vineyard comes from the Chardonnay grape variety and was planted in 2009 at a density of 10,000 feet/ha on a surface area of 39.37 ares.
The wine-growing process
The vines are pruned using the simple guyot method, disbudded in spring, and rigorously grown. The ground is mechanically worked (hilled, unhilled, hoed). During the summer, the fight against diseases is made in a sustainable way. Green harvestings are carried out depending on the quantities of buds.
The wine-making process
After a precise ripeness follow-up, the grapes are harvested by hand and taken to a winery in small crates. The harvest is slightly trampled so that the juice flows into a pneumatic press. The juice is then settled. After placing the wine in casks by gravity, the must ferments in oak barrels. The cuvée is entirely placed into 228-litre barrels of which 20% are renewed each year. Coopers from the region produce these barrels and the fine-grained staves chosen come from the forests of the Allier department. After 12 months of ageing on fine lees, the wine is blended and refined for 3 months into vats, finings are added, and the product is bottled after a slight filtration.