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Our oak barrels are subject to rigorous selection. They come from five cooperages, all from Burgundy, who perfectly master the origin, grain and toasting of the wood.
Serge De Bucy, Oenologist at Maison François Martenot
CHARTRON & TRÉBUCHET
Chablis
Chassagne-Montrachet
Chassagne-Montrachet
TASTING NOTES
Lovely pure golden green colour that develops into light yellow with age. It is vibrant and limpid. The fine, sumptuous nose unveils mineral aromas, floral notes of linden, dry fruits, honey and almond. The mouth is dense, full, opulent, deep and beautifully balanced.
VINIFICATION
100% in barrels, 20% of them new. Direct pressi
TASTING NOTES
Lovely pure golden green colour that develops into light yellow with age. It is vibrant and limpid. The fine, sumptuous nose unveils mineral aromas, floral notes of linden, dry fruits, honey and almond. The mouth is dense, full, opulent, deep and beautifully balanced.
VINIFICATION
100% in barrels, 20% of them new. Direct pressing on arrival of the grapes in a pneumatic press, cold settling and stabulation for 48 hours. Fermentation in barrels at a low temperature (16-20°C) to preserve the aromas. Ageing in barrels on full lees for 15 months with regular stirring. 70 to 80% in new barrels.
TERROIR
Limestone and marl from Exogyra virgula, minute comma-shaped fossilised oysters. Soils formed in the Late Jurassic period 150 million years ago.
APPELLATION | Chablis Bougros Grand Cru
VARIETAL | Chardonnay
Chassagne-Montrachet
Chassagne-Montrachet
Chassagne-Montrachet
TASTING NOTES
Pale yellow robe. When young, this
wine presents a nose with toasted lemony notes which, over time, will melt away to enhance its complexity and make way for more subtle notes of white flowers such as jasmine and hawthorn. The mouth is incredibly rich and forceful, balanced and distinguished. A great contemporary classic.
VINIF
TASTING NOTES
Pale yellow robe. When young, this
wine presents a nose with toasted lemony notes which, over time, will melt away to enhance its complexity and make way for more subtle notes of white flowers such as jasmine and hawthorn. The mouth is incredibly rich and forceful, balanced and distinguished. A great contemporary classic.
VINIFICATION
Hand-picked grapes and traditional vinification. Alcoholic fermentation takes place in oak barrels, 20% of them new. Ageing then continues,
still in barrels, for 14 months during which the lees are regularly stirred to enhance depth and complexity.
TERROIR
Limestone marl. The village produces three Grand Crus - Montrachet, Bâtard-Montrachet and
Criots-Bâtard-Montrachet, in addition to 55 “Climats” classed as Premier Crus.
APPELLATION | Chassagne-Montrachet Premier Cru
“Les Embazées”
VARIETAL | Chardonnay
Meursault
Chassagne-Montrachet
Meursault
TASTING NOTES
Pale yellow robe with vibrant glints
of green. Aromas of honeysuckle, fern, preserved lemon, brioche and toast provide an expressive nose.
The mouth is toothsome with hints of marzipan and hazelnut, followed by a crisp salty finish.
VINIFICATION
Alcoholic fermentation takes place in oak barrels, 20% of them new.
Ageing then contin
TASTING NOTES
Pale yellow robe with vibrant glints
of green. Aromas of honeysuckle, fern, preserved lemon, brioche and toast provide an expressive nose.
The mouth is toothsome with hints of marzipan and hazelnut, followed by a crisp salty finish.
VINIFICATION
Alcoholic fermentation takes place in oak barrels, 20% of them new.
Ageing then continues, still in barrels, for 14 months, during
which the lees are regularly stirred to enhance depth and complexity.
TERROIR
Limestone marl. Although the appellation is not blessed by any Grand Crus, it does produce Village
wines and Premier Crus of extraordinary personality.
APPELLATION | Meursault
VARIETAL | Chardonnay
Bourgogne
Gevrey-Chambertin
Meursault
TASTING NOTES
Light golden in color with greenish reflections. Richly aromatic, they exude aromas of dried fruits and white flowers, providing fruitiness and freshness while the oak barrels provide structure and roundness.
FOOD PAIRINGS
Ideal to accompany beef, game and poultry dishes.
VARIETAL | Chardonnay
SERVING TEMP | 12-14°C
ALCOHOL | 13.5%
Pommard
Gevrey-Chambertin
Gevrey-Chambertin
TASTING NOTES
Bright ruby red color. Aromas of black cherries and spices that go towards new leather notes. In the mouth it is fresh, sustained by round and flexible tannins.
FOOD PAIRINGS
Ideal with grilled red meat with sauce.
VARIETAL | Pinot Noir
SERVING TEMP | 8-10°C
ALCOHOL | 13.5%
Gevrey-Chambertin
Gevrey-Chambertin
Gevrey-Chambertin
TASTING NOTES
Deep and intense ruby red color. This wine offers aromas of black fruits on the nose. Blackberry or blueberry notes are followed by licorice and cocoa. In the mouth there are spices in an elegant and refined toast. The soft and dense tannins accompany the fruits, in a long finish.
FOOD PAIRINGS
Ideal to accompany beef, game an
TASTING NOTES
Deep and intense ruby red color. This wine offers aromas of black fruits on the nose. Blackberry or blueberry notes are followed by licorice and cocoa. In the mouth there are spices in an elegant and refined toast. The soft and dense tannins accompany the fruits, in a long finish.
FOOD PAIRINGS
Ideal to accompany beef, game and poultry dishes.
VARIETAL | Pinot Noir
SERVING TEMP | 16-18°C
ALCOHOL | 13.5%
Clos de Vougeot Grand Cru
Clos de Vougeot Grand Cru
Clos de Vougeot Grand Cru
TASTING NOTES
Deep red robe. The nose opens on
fruity blackcurrant and raspberry notes. The aromatic intensity then grows on more complex notes of spices, wax, leather and coffee. The mouth is just as complex, with an incredible length and tannins that sustain and extend the finish wonderfully.
VINIFICATION
Traditional vinification in tempera
TASTING NOTES
Deep red robe. The nose opens on
fruity blackcurrant and raspberry notes. The aromatic intensity then grows on more complex notes of spices, wax, leather and coffee. The mouth is just as complex, with an incredible length and tannins that sustain and extend the finish wonderfully.
VINIFICATION
Traditional vinification in temperature-controlled stainless steel tanks over a period of approximately 3 weeks. Cold pre-fermentation maceration at around 8°C. Punch-downs and pump-overs
to extract colour and structure. Fermentation with a peak in temperature at around 30°C. Post-fermentation maceration at 25°C. Ageing in barrels for 14 months with
malolactic fermentation. 70% in new barrels.
TERROIR
Considerable diversity of soils. At a height of around 255 metres, a shallow soil with a granular structure with abundant gravel on Bajocian limestone bed. At 250 m,
a deep brown soil on limestone and then clayey pebble deposits. At around 240 m, deeper brown soil on a marl bed rich in clay and fine loam.
APPELLATION | Clos de Vougeot Grand Cru
VARIETAL | Pinot Noir
Vosne-Romanée
Clos de Vougeot Grand Cru
Clos de Vougeot Grand Cru
TASTING NOTES
Aroma of wild cherries, berries, a little nutmeg and leather. Later also truffles and a touch of liquorice. Apply in the mouth with a perfect balance between tannins and acidity and a juicy body with a long finish. A wonderful harmonious burgundy with great storage potential.
FOOD PAIRINGS
Ideal to accompany beef, veal, game a
TASTING NOTES
Aroma of wild cherries, berries, a little nutmeg and leather. Later also truffles and a touch of liquorice. Apply in the mouth with a perfect balance between tannins and acidity and a juicy body with a long finish. A wonderful harmonious burgundy with great storage potential.
FOOD PAIRINGS
Ideal to accompany beef, veal, game and poultry.
APPELLATION | Vosne-Romanée
VARIETAL | Pinot Noir
SERVING TEMP | 12-14°C
ALCOHOL | 13%
Burgundy, France
Burgundy is a historical region in east-central France. It's famous for its Burgundy wines as well as pinot noirs and Chardonnay, Chablis and Beaujolais. The area is crisscrossed by a network of canals and studded with grand châteaux, some now luxury hotels. The capital, Dijon, of mustard fame, is home to the imposing Palace of the Dukes, where the distinguished Musée des Beaux-Arts was established in 1787.
The Côte de Beaune is a key wine-producing district in Burgundy, eastern France. It is named after its main town, Beaune – the epicenter of local wine production and commerce. Famed for producing some of the world's most expensive white wines (most of which bear the name Montrachet in some form or other), the district is also responsible for a handful of Burgundy's top red wines, particularly those from the premier cru vineyards of Pommard and the grand cru Corton. As is the case for most of Burgundy, white wines are made from Chardonnay, the reds from Pinot Noir.
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REGION AREA
120,000 acres / 48,562 ha
INDIVIDUAL SITES
3,000 +
PREDOMINANT GRAPES
Pinot Noir, Gamay, Chardonnay, Aligoté