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100% Pinot Noir
Domaine Lebreuil owns a little less than a hectare of vines in the Aloxe Corton area known as "Les Boutières." The location is on the lower Corton slope, near Chorey. Jean-grandfather Baptiste's planted the oldest vines in the 1930s; the average age of their entire holding is 70 years. The location faces south and is on a slight incline. The soil is a clay-sand mixture. To preserve the fruit's integrity, the grapes are transported to the winery in small plastic crates. Following a thorough de-stemming, the grapes are chilled for 8 hours to bring out the colour and fruit aromas.
The native yeasts start the alcoholic fermentation, which lasts about 10 days. Lebreuil circulates the juice over the cap of skins for the first three days of the vatting period, followed by seven days with one punching down of the cap per day and finally 3-5 brief remontages per day until the wine is transferred to casks. There is very little press wine used. The wine is allowed to settle and clarify in the fermentation tanks before being transferred to barrels for 15 months of ageing. The barrels are 20% new and the rest are between 1 and 6 years old. The Aloxe-Corton Les Boutières is made during the summer and bottled in November. Jean-Baptiste Lebreuil does not fine and lightly filters through diatomaceous earth. Production is about 300 cases per year.
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