Page 3 - N°76 - NOVEMBRE 2025 - EN

Fortunately some parcels rewarded us with good days to 25-30 days. This phase permits the extraction
volumes, for example the Puligny-Montrachet of aromas precursors, and lengthening it liberates
Premier Cru Champs Gains. Why that one? And more intense aromas of small red and black fruit,
why here? That’s the whole mystery of the climats, blackcurrant and raspberry, that are so characteristic
especially the micro-climats, because all our vines of young Pinot Noir. This combination also created
enjoy the same meticulous care. magnificent colour, a most spectacular, strikingly
♦ deep, intense red.
Then at the beginning of September it was the turn of
another white, the Clos du Prieuré at Vougeot, where
the dew-covered bunches sparkled like diamonds.
♦
The weather remained relatively fine, if often grey,
though there were a few heavy showers when we were
obliged to stop picking for the day. This wet weather
meant we had to accelerate the pace to avoid the onset
of rot, which developed towards the end notably on
our vineyard Aux Défois in the Hautes-Côtes de Nuits
which concluded the harvest.
We have also been able to go back to using a high
proportion of whole bunches, which is only possible
when the fruit is exceptional. This choice of maintaining
the bunches intact brings extra subtility, finesse,
structure and freshness derived from the soft, slow
infusion of tannins from the stems. But to do so
these must be perfectly mature, if not there is a risk
of extracting green aromas. We therefore only opt
for this kind of vegetative ‘tisane’ when quality and
maturity coincide.
♦
As always, we prefer pumping over to punching down,
On pressing, the white juices showed themselves with the juice being pumped daily from the bottom
to be particularly aromatic, lively, expressive, with of the vat and sprinkled on to the cap. Foot treading,
impressive concentration. There was no need to although difficult with such a mass of stems, was done
clarify them! They quickly started a rapid alcoholic once or twice depending on the vat.
fermentation of between one week and 10 days. ♦
In this month of October, the second malolactic After 18 to 20 days in vat, the first pressings in
fermentation is begining. The fine lees are absolutely our vertical press took place on the Volnay the 13
magnificent and promise a future wine of great finesse. September and the last on the 5 October on the
We undertook the first stirring of the lees on 10 Hautes-Côtes de Nuits.
October, with a second planned for November and ♦
again in December. The transfer of the reds into barrels started on 17
♦ September and finished on 14 October. At the same
For the reds, we could only fill 36 vats (as opposed to time, we received new staves from the forest of Cîteaux
43 normally). We lengthened the first stage of cold which will dry for three years before being made into
pre-fermentation maceration, passing from 22-23