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Chavy-Chouet: a Burgundian estate in full revival.
A field in full revival. Will the son (Romaric) surpass the father (Hubert)?
Chavy-Chouet estate was born from the association of two of the oldest families of Meursault and Puligny. The 13 hectares of the vineyard are thus divided between these two villages, as well as on Saint-Aubin, Volnay and Pommard.
Romaric represents the 7th generation at the head of the domain. It practices a demanding and environmentally-friendly crop: In order to preserve the balance of the soil and to promote the activity of life in the soil, plowing is preferred to permanent grassing in order to push the roots to dive In depth and overcome the climatic uncertainties of the surface.
Harvesting is manual, the pneumatic press makes it possible to control well the intensity and duration of the pressing. For the whites, cold settling and then partly in new barrels (25 to 50% depending on the vintage), partly in barrels or half-muids of several wines.
The reds are destemmed at 100%. Fermentation and maceration are done in closed vats with 2 daily pumpings at a minimum. The aging period lasts 8 to 12 months, never in new barrels for the reds.
Sorry for not being able to offer burgundy to their customers because of prices too high, some restaurant owners see in these Chavy-Chouet at good value for money a reasonable solution and high quality. Hope it lasts !
Consult our selection of Grands Crus from Chavy-Chouet vineyard :
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