Appellation: Vire Clesse, Bourgogne

Vineyard: Sustainable farming. The vineyard is highly committed to environment and therefore has earned the “Haute Valeur Environmental Level 3” Certification since 2017. It is on the process to converting to organic farming.

Grape: Chardonnay

Yield: 55 hl/ha

Bottles produced: 10,000 btl

Packing: case of 6 bottles in case

Ageing & other info: This special Cru is situated in the northern half of the Maconnais. Fermentation takes place in temperature controlled stainless steel vats, and 20% in barrel ( less than 10% new ). Malo-lactic fermentation is optional, depending vintage. The wine is then aged in lees until spring. SO2 is limited as least as possible during production.

Recognition & Rating: NA.

Maturity/ Drink: Best in 3-5 years

From the vineyard:

With their agricultural roots, Collovray et Terrier knows that everything begins in the vines. Working the soil and respect for the vegetation are the prerequisites for a healthy, ripe, good quality crop. It is the beginning of a process that continues through harvest, carried out at the optimum moment, then into the vats and the cellar, right up to the bottling of the wine.

Having perfection as the objective means mastering each step, and considering the impact of every single gesture. Care and method are the basics, and it is also necessary to adapt to the year’s weather conditions, observe, verify each parcel, and know how to evolve and experiment. For example, they have engaged the services of a geologist in the vines to better understand the potential of our different soils and adapt our work accordingly, both in the vineyard and the cellar.

This commitment has earned them the High Environmental Certification since 2017. This state awarded accreditation is given in recognition of the actions undertaken by agricultural businesses in favour of the environment.

In the vines: observation and action

The vineyard monitor the fauna and flora attentively, according to a precise protocol:

• observation and counting of pest populations using traps, to estimate the level of threat

• observation of natural pest predators (arrival date and population of auxiliary fauna),

• study of the life in the soil to garner information about its structure, texture, and biological functioning.

Analysis of this data enables them to anticipate disease and minimise inputs.

The vineyard management techniques and processes are natural, including the use of biocontrol products which stimulate the plants’ own natural defences. These are some of the methods they use:

• grassing over around and between the rows to limit erosion and facilitate the penetration of rainwater into the earth,

• reasoned fertilization using organic matter (manure…),

• readjustment of pH levels and the use of demineralized water to increase the efficiency of mixtures, enabling the doses to be reduced (up to four times less than the authorised dose).

• permanent regulation of the sprayer for improved performance,

• use of prophylactic measures to prevent the propagation of disease: efficient trellising, de-suckering, disbudding, leaf thinning, etc.

• hedge planting to encourage biodiversity that reinforces the vines’ natural defences and helps to limit erosion.

Other products are used only when the risk of disease is too great and threatens the quality of our crop, or during flowering, which is a moment of great vulnerability for the vines.

Tasting Notes:

‘ A clean, straight forward, classical Chardonnay from the Bourgogne. Lime, citrus fruit, medium bodied and acidity, the wine is simply easy to enjoy together with an aperitif. ‘

Things you should know :

“ This is a Bourgogne white with straight forward, friendly character. Lime fruit, mineral, clean and easy drinking. Good to pair with entree’ and light food, such as salad, chicken, pizza, etc.. ”