About the Domaine
Maxime Crotet
Region: Burgundy
Appellation: Bourgogne Passe-Tout-Grain
Grapes: 60% Pinot Noir, 40% Gamay from a single parcel located in Cheilly-lès-Maranges
Average Vine Age: 65-years-old
Altitude: 655 feet (200m)
Soils/Terroir: Clay-limestone
Farming: Lutte raisonnée, no herbicides or pesticides used.
Harvest: Hand harvested
Yield: 40 hl/ha
Winemaking: The Pinot Noir and Gamay are harvested on the same day and the whole grape clusters are placed directly into stainless steel tanks upon arrival in the cellar. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. Macerated for 18 days; 2 days full carbonic, 5 days semi-carbonic, and 11 days traditional whole cluster with gentle pump overs and light foot trodding near the end of fermentation. The whole clusters are then pressed, and the juice goes to neutral vats to complete alcoholic fermentation. Transferred to 5-year-old French oak barrels of 228L after the completion of alcoholic fermentation. Malolactic fermentation occurs in barrel, after which a low dose of sulfur is added.
Maturation: Aged for 12 months in 228L French oak barrels of 5 vintages. Bottled without fining or filtration.
pH:
Sulfur: 30ppm total SO2
Region: Burgundy
Appellation: Bourgogne Hautes-Cotes de Beaune
Grapes: 100% Pinot Noir from a single parcel located in the Vallée des Maranges
Average Vine Age: 100-years-old
Altitude: 785 feet (240m)
Soils/Terroir: Clay-limestone
Farming: Lutte raisonnée, no herbicides or pesticides used.
Harvest: Hand harvested
Yield: 30 hl/ha
Winemaking: The whole grape clusters are placed directly into stainless steel tanks upon arrival in the cellar. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. 30-day whole cluster maceration with gentle pump overs and light foot trodding near the end of fermentation. The whole clusters are then pressed, and the juice goes to neutral vats to complete alcoholic fermentation. Transferred to French oak barrels of 228L (10% new) after the completion of alcoholic fermentation. Malolactic fermentation occurs in barrel, after which a low dose of sulfur is added.
Maturation: Aged for 12 months in 228L French oak barrels (10% new). Bottled without fining or filtration.
pH:
Sulfur: 30ppm total SO2
Region: Burgundy
Appellation: Bourgogne Hautes-Cotes de Beaune
Grapes: 100% Pinot Noir from a single parcel located in the Vallée des Maranges
Average Vine Age: 65-years-old
Altitude: 785 feet (240m)
Soils/Terroir: Clay-limestone
Farming: Lutte raisonnée, no herbicides or pesticides used.
Harvest: Hand harvested
Yield: 40 hl/ha
Winemaking: The whole grape clusters are placed directly into stainless steel tanks upon arrival in the cellar. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. 15-day whole cluster maceration with gentle pump overs and light foot trodding near the end of fermentation. The whole clusters are then pressed, and the juice goes to neutral vats to complete alcoholic fermentation. Transferred to 5-year-old French oak barrels of 228L after the completion of alcoholic fermentation. Malolactic fermentation occurs in barrel, after which a low dose of sulfur is added.
Maturation: Aged for 12 months in 228L French oak barrels of 5 vintages. Bottled without fining or filtration.
pH:
Sulfur: 20ppm total SO2
To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.
