Domaine Glantenet

Vinification:

Farming with the principles of HVE (Hautes Valeur Environnementale), which covers biodiversity conservation, plant protection strategy, management of fertilizer use and management of water. Pruned single-Guyot with younger cordon-pruned vines to keep a lid on vigor. Handpicked, with selection for only healthy unbroken grapes. All native yeasts. Removal of all buds on the trunk of the plant.  Crop is entirely destalked Guyot pruning from mid-January to early April. Two distinctly different clones of Aligote. Press and some browning of the juice.  No lees steering. Temperature of fermentation is between 25 and 30°C.   20% of the unfinished wine matures in new oak for 14 months.

Tasting Notes:

“Beautiful color, nose had apples, citrus, and Spring blossom. Palate is quite delicate, with white fruits, a little flint, creaminess and a seashell edge with gentle acidity. The finish is long and lingering with custard cream biscuits.”

Parcel at the highest elevation in the village of Magny les Villers. This parcel faces southeast and is bordered on the west by the village of Pernand-Vergelesses.

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Vinification:  

Farming with the principles of HVE (Hautes Valeur Environnementale), which covers biodiversity conservation, plant protection strategy, management of fertilizer use and management of water. Pruned single-Guyot with younger cordon-pruned vines to keep a lid on vigor. Handpicked, with selection for only healthy unbroken grapes. Crop is entirely destalked. Maceration for two weeks, at 31º C in stainless steel.   Cap is punched twice daily, with one ‘pumping over’, whilst the temperature of fermentation is between 25 and 30°C.   30% of the unfinished wine matures in new oak for 14 months.

Tasting Notes:

“Deeply red fruited, with wild berries, black cherries. Deep, sensual and alive with rich palate presence. Round, soft and opulent. Middle weight, but incredible balance. Touch of umami, savory elements interwoven with ripe rich Dark and red fruits. “

Parcel at the highest elevation in the village of Magny les Villers. This parcel faces southeast and is bordered on the south by the majestic Corton forest.

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Vinification:  

Farming with the principles of HVE (Hautes Valeur Environnementale), which covers biodiversity conservation, plant protection strategy, management of fertilizer use and management of water. Pruned single-Guyot with younger cordon-pruned vines to keep a lid on vigor. Handpicked, with selection for only healthy unbroken grapes. All native yeasts. Removal of all buds on the trunk of the plant.   Crop is entirely destalked Guyot pruning from mid-January to early April. Three distinctly different clones of Chardonnay. Press and some browning of the juice.  No lees steering. Temperature of fermentation is between 25 and 30°C.   30% of the unfinished wine matures in new oak for 14 months.

Tasting Notes:

“Light white silver gold in color.  White spring flowers, with a hint of lemon curd, and fresh lemon juice.  Mid weight, with a lithe texture of pear, lemon, and mineral water.  Dances on the palate with citrus and cool spring water”

Parcel at the highest elevation in the village of Magny les Villers. This parcel faces southeast and is bordered on the south by the majestic Corton forest.

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Vinification:  

Handpicked, with selection for only healthy unbroken grapes. Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must. Alcoholic fermentation in oak casks, 30% new (origin Allier). Maturing: 9 months in new oak, then 6 months in oak used once, where it is prepared for bottling 30% of the unfinished wine matures in new oak for 6 months.

Tasting Notes:

“Color of lemon water, with an expressive bouquet of lemon zest.   Racy medium bodied pallet of dried citrus, white tropical fruits and zest. Continues with wet sandstone and refreshing acidity with hints of hazelnut and butter with a flattering finish.”

Sur Herbeux, in the village of Pernand-Vergelesses. This parcel faces northwest and is bordered on the south by Sous les Cloux” and the village of Magny les Villers.

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Vinification:

Handpicked, with selection for only healthy unbroken grapes. The crop is entirely destalked. Pinot is cold soaked for 2 days prior to vat maturation for an entire 12-day period. Grape skin cap is punched twice daily, with one ‘pumping over’, whilst the temperature of fermentation is between 25 and 30°C.   30% of the unfinished wine matures in new oak for 14 months.

Tasting Notes:

“Notes of sweet red and dark red fruit, cranberries and red currant. Middle weight, and lithe, with cassis and lifted notes of crushed violets, and a trace of white pepper and spices. Fine acidity cutting through the richness and high but incredibly classy tannin.

Sur Herbeux, in the village of Pernand-Vergelesses. This parcel faces northwest and is bordered on the south by Sous les Cloux” and the village of Magny les Villers.

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