Description
Variety: Pinot Noir
Country Region: France, Burgundy, Cte-de-Beaune
Appellation: Bourgogne
100 % de-stemmed fruit with a long maceration in stainless-steel tanks of 2-3 weeks followed by 11 months in the barrel before seven months in stainless-steel tanks for blending. Aged in barrels that have seen between one and five wines.
After studying winegrowing and oenology, Jean-Louis son Paul returned to the family estate in 2020 and has recently launched a newngociantbusiness. The Paul Chavy label draws fruit, both red and white, from severalprestigious terroirs across the length and breadth of the Cte d’Or.
For the white wines Paul uses very long slow pressing in a pneumatic press keeping the best fine lees and ageing in 350 litre barrels (using a mix of cooperages) for 11 months. Wines are then racked to tank for 6 or 7 months before bottling with no a light filtration and fining only if necessary.
Red wines are all 100 % de-stemmed with a very cool 5-7 days maceration in stainless steel then 17-22 days of maceration in fermentation with no punching down and just gentle pump overs once a day. Ageing for 12 months in 228 litre barrels before transferring to stainless steel tank for blending for 6-7 months before bottling with no fining and a light filtration
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