Chaillots Hautes Vignes 2016
The vine has a lot in common with Man: it needs to be watched and understood...
The vine has a lot in common with Man: it needs to be watched and understood, educated and helped to thrive in the terroir it finds itself. Great viticulture expresses the essence of the place in the grapes. Our vineyards are worked exclusively by our own team, Sébastien, Fabrice and Alexis. In the winter we cultivate, ploughing to break up the soil and mow the grass between the vine rows to maintain and develop soil life. The use of pesticides, weedkillers and other anti-botrytis treatments are therefore unnecessary!
Careful vine pruning controls the number of buds and shoots so that new growth is consistent and, most importantly, well spaced out. Debudding over four weeks in spring makes sure excess growth is removed before it can hinder the growing cycle. This stage is crucial as it allows us to fight against disease and limit yields naturally by prevention.
Vine training is thus simpler and care is taken to separate out the shoots. This keeps the vine canopy well-aerated with no overcrowding of leaves or grape bunches. Only the highest quality grapes can produce a high quality wine!
The expression of its terroir...
Our vision for the wine is simple, almost simplistic: It must be an expression of its terroir. The oak used for our barrels is sourced from the Écueil forest or from Champagne-Ardenne. Each plot is pressed and vinified separately and the juice is moved by gravity as far as possible and not pumped, to conserve the musts’ intrinsic qualities. Fermentations are temperature controlled and monitored daily. The wines stay in tank or barrel in contact with their lees deposits, without racking, for the whole autumn period, so they develop their full complexity and unique personality. For the wines made in oak barrels, no stirring or filtering is carried out. The chilling process then takes place... outside in the winter cold! The bottles are aged in our cellars for between 30 months and 7 years. This is followed by an average resting time of 3 to 6 months after the yeast deposits have been removed (disgorgement). The optimum "dosage" for each wine in each year, is decided by several trial tastings. Our objective is to find the best possible balance as each wine is a living being with its own character.
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16, Rue des Aillys
51500 ECUEIL – France
Tel: +33 3 26 49 74 75
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