2026 Technical Specifications
Grape Varieties Chardonnay
Classification AOP Montrachet Grand Cru
Region Montrachet
Soil Brown calcareous clay soil with siliceous sand
Fermentation Vessels Oak barrels
Pressing Method Gentle Pressing
Production Details The grapes are handpicked and sorted, then gently pressed. Alcoholic fermentation and ageing on fine lees take place in oak barrels, with 40–50% new barrels, for 14–16 months. The producer recommends serving at 12–14°C and gives an ageing potential of 5–10 years and more.
Tasting Notes White-fleshed fruit, dried fruit, nuts, spices, vanilla and toasted nuances; round, full-bodied, rich and powerful, with mineral structure and remarkable length.
Food Pairing Fine fish and crustaceans; foie gras; poultry and white meats, roasted or served with a cream sauce; pan-fried turbot with saffron butter.
Producer Information
Website
Address
6 Bis Boulevard Jacques Copeau, 21200 Beaune, France
Phone
+33 3 80 24 37 37
Owner
Albéric Bichot
Cellarmaster
Alain Serveau