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Domaine Chandon de Briailles

Burgundy, Beaune, Ranska

  • Sää

    17° C Overcast clouds

  • Aika

    21:52 PM

  • Viinien keskiarvo?

    93 Tb

  • Maakohtainen sijoitus?

    361

  • Alueellinen sijoitus?

    98

  • Kiinnostavuus?

    254

Historia

In the ownership of the same family since 1834, the Domaine Chandon de Briailles currently belongs to the Count and Countess Aymard-Claude de Nicolay and their children. The Count inherited it from his grandmother, Countess Chandon de Briailles, herself related to the famous champagne house of Moët et Chandon.

 

Situated four kilometres north of Beaune in Côte d'Or, the domain is in the northern area of the Côte de Beaune in the famous Burgundian vineyard. Its surface extends over 13.7 hectares (34 acres) shared equally amongst the three villages of Savigny-lès-Beaune, Pernand-Vergelesses and Aloxe-Corton. The Domain produces on average 50,000 bottles per year, of which 60% are exported. Its main markets are Great Britain, United States, Japan, Benelux, Korea, Quebec, Italy, Norway and Australia.

 

 

In the family since 1834, the Domaine Chandon de Briailles was taken up in 1982 in the expert hands of Nadine de Nicolay. Through relentless hard work she managed to revive, to general agreement, the letters of nobility of the wines of the estate. Today, her children, Claude and François de Nicolay, manage the estate together. Coming from very different professional backgrounds, they share the same passion: vine and wine. Both have received a strong "transmission" of inheritance and savoir-faire on the lands of their mother. In charge of the Domain since 2001, their complementarity is a major asset.

 

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Viinivalmistus

Reds


The thoroughly sorted harvest is put in open-top vat, partly in whole bunches, partly de-stemmed. Proportions change as a function of the specific vintages and the climats. No oenological products (other than sulphur in very small quantities) are used (no tartaric acid, no non-indigenous yeasts, nor tannin powder, nor enzymes...). Only certain rare vintages have needed light chaptalization, in which case organic sugar has been used.



When harvested grapes are too hot when received at the vat-house, they are slowly cooled (to around 18°C), so as to avoid rushing into fermentation and temperature excesses that would deprive the wine of its finest aromas. Fermentation starts off naturally a few days after harvesting. This is followed at the beginning by daily pumping over, then by manual punching-down. All the cuvees are tasted regularly and closely watched over (density, temperature...). They are devatted after 15 to 20 days, decanted via settling vats then taken down still warm into the cellars, for the barrel ageing period.



Whites


Here again, the harvest is thoroughly sorted. Grapes are pressed directly then the must placed in a settling vat for around 48 hours. Then, the must is filled at 200 litres per barrel and fermentation starts gently. This fermentation lasts a long time and does not rise above 22°C in temperature. This will give a lot of fresh aromas and complexity to the wine. When the sugars are finished, the wines go down into the cellars for ageing.

 

Ageing

In our ancient cellars from the XIIIth Century. It is in our ancient XIIIth Century cellars situated under the vat-house that the barrels rest for 14 to 18 months.

Once vinification is finished, the wines go down to cellar in already-used barrels for long ageing on their lees, for both reds and whites. They are regularly checked by tasting and analysis. After this first period, they are delicately racked "au clair" for a second phase of ageing, separated from the lees so as to refine the wines. This allows them to be bottled without filtration or fining. They are bottled by gravity-feed, without filtration. In this way, the wine is returned as near as possible to its origins, faithful to its terroir and climat. All this takes between 14 and 18 months.

The wines of the Domain are also wines for laying down and keeping, that amaze and delight, year after year.

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Virheellinen informaatio
Virheitä sivustolla, kerro meille
Lähetä
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