Below the Prûliers and the Didiers, these southern crus offer a wine that is a little strict to start with, with great cellaring potential and the promise of real complexity if you know how to be patient. Good balance, a certain smoothness, altogether a fine Nuits villages with definite ageing potential.
Vinification and aging:
The harvest is manual and made by the Hospices de Nuits estate. The harvest is transported in small crates so as not to crush the berries. When they arrive at the Hospices winery, the grapes pass through a vibrating table to extract insects or leaves from the harvest. The grapes then pass on a sorting table, so that unripe grains or rots are removed.
The harvest is completely destemmed before being placed in the vat. Fermentation starts naturally thanks to indigenous yeasts.
The harvest is completely destemmed before being placed in the vat. Fermentation starts naturally thanks to indigenous yeasts.
Moderate punching down and regular pumping over punctuate the few days of vinification. The wines are then intoned in new barrels, and begin their aging in the cellars of the Hospices de Nuits.
In March, after 6 months of aging and following the auction, the acquired barrels leave the Hospices cellar and settle in the cellar of Château de Charmont, next to the Premiers and Grands Crus of Maison Edouard Delaunay.
In March, after 6 months of aging and following the auction, the acquired barrels leave the Hospices cellar and settle in the cellar of Château de Charmont, next to the Premiers and Grands Crus of Maison Edouard Delaunay.
The wine finishes its aging in its original barrel or is re-intoned if we deem it necessary for its good development.After 9 months of aging in our cellars, the wines are then ready to be bottled and reach the cellars of our customers.
The estate produces 140 barrels each year, divided into 18 vintages.
Participate in the next sale
