Puligny-Montrachet Premier Cru Sous Le Puits has a limpid and bright appearance, a buttery and spicy aroma. In mouth, sensations are voluptuous and its roundness is reminiscent of Meursault wines, close to the terroir.

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 Hamlet of Blagny, in the limit of the Meursault appellation. Consisting of two east-facing parcels at an altitude of 360 metres, it is situated on the top of the Puligny-Montrachet hill, on a deep clay-limestone soil. These vines coming from the Chardonnay grape variety were planted in 1951 at a density of 10,000 feet/ha on a surface area of 29.36 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.