2023 Domaine Etienne Sauzet Puligny Montrachet Champs Gain 1er Cru

The vinification and aging of our wines are adapted to each vintage and we pay equal attention to Burgundy Grands Crus. The grapes are pressed whole in a pneumatic press for more than 2 hours. The must is then cooled for 24 hours before settling. These two operations are essential and decisive. The must be put in oak barrels where alcoholic fermentation takes place which is monitored daily by taking densities and temperatures. Depending on the vintage, it can take anywhere from two weeks to several months. We can consider that farming itself begins after fermentation. (10 months for white Burgundies and 12 months for the village appellations, 18 for the 1er Crus and Grands Crus) The wines are in barrels on the lees for 10 to 12 months where the malolactic fermentation takes place naturally. We need some practice if batonnages. We determine the frequency and need from the tasting and the balance of the vintage. After this period, we soutirons drums to put the wine in stainless steel tanks where they finish their aging for six months on their lees. Bottling will be preceded by a light fining and a light filtration. All these operations are carried out as respectfully as possible to allow each wine to express its purest personality.