The wine-growing region

The terroir is located near the Hamlet of Blagny.

This east-facing parcel is at an altitude of 330 metres on a hillside composed of limestone slabs. On the surface, fine soil is mixed with a multitude of white stones.

This old vineyard is stemming from the Chardonnay grape variety and was planted in 1978 at a density of 10,000 feet/ha on a surface area of 12.67 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 10 months of ageing on fine lees, the wine is blended, finings are added, and the product is bottled after a slight filtration.