Product Description:
"Jean-Baptiste Lebreuil owns 2.5 hectares of Bourgogne Pinot Noir vines spread across 3 parcels, each with distinct soils and microclimates. The interplay of these 3
origins gives this cuvee its exceptional complexity, flavor and style. The average of the vines is 35 years. The largest Bourgogne holding is located in the upper part of
the village of Savigny, at an altitude of 300 meters. Lebreuil trains these vines high to give the grapes maximum exposure to the sun. All harvesting is done by hand. This
parcel is picked last, 7-10 days after the smaller parcels at lower altitude and on richer soils, which are the first sites to be picked. The fruit is entirely de-stemmed and
given an 8 day cold maceration period to enhance the wine's color and aroma. The Lebreuil family estate dates back to 1935, when present winemaker Jean-Baptiste
Lebreuil's grandparents purchased two hectares of vines. Pierre, Jean-Baptiste's father, enlarged the property to seven hectares and acquired a bottling line to ensure
that he would be able to bottle the majority of his production. After stages in Bordeaux and abroad, and a degree from the Lycee Viticole in Beaune, Jean-Baptiste joined
his father in 1999. The domaine became officially known as Pierre and J-B Lebreuil in 2001 and was further enlarged to its present size of 9.5 hectares, all based around
Savigny-les-Beaune. Jean-Baptiste Lebreuil quickly made technical improvements in the cellars, installing new equipment to ensure perfect cellar hygiene ("primordial for
the realization of great wines" he affirms). His aim is to produce vividly fruity Savigny-les-Beaune wines with great finesse and soft tannins. Vinification and aging follow
classic Burgundian practice as it is understood by today's quality-oriented winemakers. The Pinot Noir grapes are transported to the winery in small plastic crates to
protect the integrity of the fruit. After a full de-stemming, the grapes are given a cold maceration at 8 degrees centigrade with daily pumping over, to bring out the color
and fruit aromas. The alcoholic fermentation lasts about 10 days, and very little press-wine is used. The wines settle and clarify in the fermentation tanks and are then
transferred to barrels for 12-16 months of maturation. Farming practices: organic. Intense pruning to reduce the yields and ensure healthy fruit. Lebreuil uses no
herbicides and plows the rows 5 times per year to remove grass and aerate the soils, so as to encourage the roots to grow deeper. If the crop is deemed too large,
Lebreuil green harvests at the time of veraison. In short, all measures are taken to ensure the harvesting of the finest quality fruit. Biodynamic practices have been
started since 2011."-Importer