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Vines Pinot Nero ( %)

Color: Deep ruby ​​red with hints of garnet.
Smell: Wide and complex, it releases aromas of wild berries (more and sloes), musky and woody notes with delicately spicy hints.
Taste: The sip is vibrant, tense on acidity and tannins, intense and full-bodied, with long persistence for a Pinot Noir with a great personality.
Food pairing: It is the ideal accompaniment for full-flavoured meats; roast game, such as woodcock, hare, wild boar, venison, for example or rich sauce dishes with mushrooms will match it perfectly, especially the somewhat older vintages.

Les Vaucrains is located on a bed of red clays with a rich, loamy, stony soil.
The name of this climat comes from two Burgundian dialect words describing its valley-like shape (Vau) forming a crack in the hillside (Crain).

Average age of the vines: Vines planted in 1942
Surface area: 23 ares 71
Vinification: Grapes not de-stemmed. After a few days of pre-fermentation maceration (5–6 days), fermentation takes place over about 15 days, without adding yeast.
The cap-punching and pumping over operations are carried out as necessary to preserve all of the wine's elegance without excessive extraction.
After pneumatic pressing and several days in vats, the wines are racked off by gravity, with the proportion of new barrels no greater than 25%.
Agiging: 18 months on yeasts in barriques.
Bottling: SO2 content: 20 mg/l of free SO2, 60 mg/l of total SO2.
Bottles produced: 900.

Domaine Chicotot

For several generations, natural approaches have been used in the vineyard and cellar. Nothing is more important than respect for the earth for the Chicotot company (Nuits-Saint-Georges), handed down and protected by so many for so long. The vinification and aging of the wines follow the traditional methods used by Georges before us, by Lucien before him, etc. Currently Pascale and Clément share daily activities, so that the witness is overcome and the legacy of our domaine continues. Our tasks are mainly based on the natural cycle of the vine. We start the year following the harvest and vinification, as this is the dormant period of the plant. With the first cold of November, the vines become dormant: the sap falls, the leaves fall. We check the shears and then start the winter pruning, which will take several people a few weeks to complete. The vine can sleep but, in addition to winter pruning, winemakers must: - repair the truss (every year, these work hard and must bear all stresses and loads); - identify any dead vines, raise them, prepare the ground and then replant; - see which nutrients are needed to supplement any deficiencies in the soil (we only use organic matter). This keeps us busy all winter. So, starting in March, we must: - bend the branches of the bearing and fix them to the lower truss; - work the soil; - then remove all unwanted gems; generally done between late April and early May. May is a busy time for plants and also for wine growers. Most often, teams need extra people for preparation work, a meticulous task that must be repeated until mid-July. And at the same time there are a multitude of other tasks such as applying treatments (sulfur, copper) to protect plants from disease (e.g. mold), pruning (topping, as the vine grows very quickly). Which brings us very quickly to the harvest season and we often have no control over the time factor. Yet wine aging is not a single isolated task. During the year we have to refill the barrels every week (the volume is continuously lost due to evaporation, fermentation, tasting), check the various stages of winemaking, empty the wines, prepare the bottling, then bottle the wines, prepare the orders, etc. As craftsmen we must be versatile. The rhythm of our days is dictated by nature.

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