Producer wine
François de Nicolay

COUNTRY :
France

REGION :
Burgundy

PRODUCTION :

Domaine Chandon de Briailles has been in the family since 1834. Initially there were only the Savigny-lès-Beaune and Pernand-Verglesses vineyards. Coming from two mono-varietals (Pinot Noir and Chardonnay) our wines strongly express all the authenticity of their terroir. Our Grands Crus are cultivated in the traditional method with the use of our own plough horses that unpack and give oxygen to the soils. This allows the sub-soil micro-life beneath to help feed and give nutrients to our vines.

Our philosophy is a holistic respect for life that translates to balanced, healthy grapes with the capacity to produce vibrant, pure and seductive wines, so in 2005 we completely converted to biodynamic farming. We applied for certification with EcoCert and Demeter, which we received in 2011. The longer we continue farming in this way, we can see the difference in the vines. They grow differently; they seem more alive and healthy, and at harvest they are better balanced between acidity and aromas.

We wanted to expand the effort beyond Chandon de Briailles, so came to be the Maison de Nicolay project. We purchase whole grapes and un-fermented grape juice from neighboring vineyards who are certified biodynamic or in the process. After inspecting the grapes during veraison and harvest, we make a selection that can support elevage without added sulphur or yeasts- wines from pure grape must. The grapes ferment and mature in our Savigny Les Beaune cellar (a very old cave), without pumpover, filtration, or sulfur and are bottled by hand via the “chevre a deux becs” method. In this way we are able to preserve the wine’s freshness and allow the terroir to express itself clearly.

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CUVÉES
Wine

Chablis 1er Cru “Vau De Vey”

Region: Burgundy
Grape: Chardonnay
Farming: organic, biodynamic
Harvest: hand-harvested
Fining: none
Filtration: none
So2: none

Wine

Côte de Nuits “Aux Montagnes”

Region: Burgundy
Grape: Pinot Noir
Vineyard Size: 1 hectare
Farming: organic, biodynamic
Harvest: hand-harvested
Winemaking: cold maceration
Aging: oak barrels for 24 months
Fining: none
Filtration: none
So2: none

Wine

Mâcon-Azé

Region: Burgundy
Grape: Chardonnay
Farming: organic, biodynamic
Harvest: by hand
Fining: none
Filtration: none
So2: none

Wine

Beaujolais Cuvée des “Beaux Jours”

Region: Burgundy
Grape: Pinot Noir
Farming: organic, biodynamic
Harvest: by hand
Fining: none
Filtration: none
So2: none

Wine

Ladoix 1er Cru “Les Gréchons”

Region: Burgundy
Grape: Chardonnay
Soil: calcareous clay, limestone
Average Age of Vines:
Farming: organic, biodynamic
Harvest: by hand
Fining: none
Filtration: none
So2: none

Wine

Mercurey “Les Montelons”

Grapes: Pinot Noir
Soil: calcareous clay, single parcel
Average Age of Vines: 20 years
Harvest: by hand
Farming: organic, biodynamic
Winemaking: partially destemmed, direct press, 15 days-3 week fermentation, indigenous yeasts
Aging: 12-18 months in oak barrels
Fining: none
Filtration: none
So2: none

Wine

Côtes de Beaune “La Grand Chatelaine”

Grapes: Chardonnay
Soil: calcareous clay, single parcel
Average Age of Vines: 30 years
Harvest: by hand
Winemaking: 1-6 month fermentation in old oak barrels, indigenous yeasts
Aging: 12 months in oak barrels
Fining: none
Filtration: none
So2: none

Wine

Saint Romain

Grapes: Chardonnay
Soil: calcareous clay
Average Age of Vines: 35 years
Harvest: by hand
Farming: organic, biodynamic
Winemaking: 4 month fermentation in old oak barrels, indigenous yeasts
Aging: 10 months in oak barrels
Fining: none
Filtration: none
So2: none

Wine

Hautes-Côtes de Beaune “En Champans”

Grapes: Chardonnay
Soil: clay, single parcel
Average Age of Vines: 30 years
Harvest: by hand
Winemaking: 1-6 month fermentation in old oak barrels, indigenous yeasts
Aging: 10-12 months in oak barrels
Fining: none
Filtration: none
So2: none

Wine

Ladoix “Les Vris”

Grapes: Chardonnay
Soil: calcareous clay, limestone, single parcel
Average Age of Vines: 35 years
Harvest: by hand
Farming: organic, biodynamic
Winemaking: 6 month fermentation in old oak barrels, indigenous yeasts
Aging: 10-12 months in oak barrels
Fining: none
Filtration: none
So2: none