# Corton-Charlemagne 2011


Harvest date: September 6th, 2011 (fruit day). No selection – Healthy crop. Yield: 47 hl/ha


Pressurage of full grapes for 2 hours 30. Settling: 1 night Start fermentation in stainless-steel tank and finish in barrels. Pneumatic press.


Length: 15 months in barrels and 4 months in tank. Percentage of new barrels: 40 % Toasting: medium heat. Source of wood: Allier “grains fins”, Cîteaux. Stirring of the lees in barrels: twice a month during the fruit days and rising moon until December. No racked. No fining and soft filtration.


April 4th, 2013 (root day) By gravity. Limited to 1189 bottles and 60 magnums.



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