Matrot works the old way here: whole clusters into the pneumatic press, indigenous yeasts, and a long slow ferment in barrel. Eight to ten weeks, with only 15 to 20% new oak. Eleven months on the lees with bâtonnage builds the mid-palate, while full malolactic rounds the edges, and a single racking before bottling means nothing got fussed away. This is Chardonnay shaped by patience, not by lumber.
Winemaker Notes
Pressing of the entire grapes in pneumatic press Indigenous yeasts Fermentation for 8-10 weeks in oak barrels, 15-20% new Temperature control (64-68°F) Maturing on lees for 11 months Bâtonnage (stirring of the lees) depending on the vintage Complete malolactic fermentation Bottling after 1 racking
About the Producer
Extending over 18 hectares in the Côte Chalonnaise with vineyards located in both Rully and Mercurey, this is the largest organically farmed estate in the area, possessing a wealth of fine terroirs that savvy wine-lovers have kept to themselves for decades. Mia Subotic, whose father had owned the property since the 1990s, officially took over in 2020, bringing a younger approach to winemaking overseen by superstar Burgundian winemaker David Duband and the vineyard culture directed by Alain Charleux.
