At 350m and 15km south of
The climat Bel Air extends over a large area at the top of the Côte , but the greater part of it although classified is not at present planted. Instead at the end of the 19th century woods were planted here, mainly to protect the vines from cold winds and frost.
Over 100 years ago one would hear talk of the Chateau Bel Air, standing dominant over the Grand Crus. The name Bel Air signifies an area where the air was purer than elsewhere, and they used to say that to take in the good air one would have to climb to the top of the Côte...
On his work on Le Chambertin Jean-Francois Bazin wrote that “During the 1930’s Bel Air was held in the same regard as the Grand Crus around it”. It had to be that good to creep into the appellation boundary of Chambertin. Bel Air
Technical sheet
The appellation
This, le Domaine’s first vineyard back in 1966, is dear to our hearts. Its name derives from Les Brosselles, which meant a patch of scrubland. This climat is ideally located on the wildest, most unpretentious part of the village. The vines are on a steep east-south-east slope, with just the right degree of calcareous soil, a dream plot...
The vine
Bel Air
Surface: 1.0138 ha
Geographical situation: Parcel at top-slope, above the Chambertin Clos de Bèze
Exposure: East
Plantings: 1965, 1980 and 0.4582 planting in 2012
Grape variety: 100% Pinot Noir
Soil and subsoil: Ancient fossils are evidence that this land was a sea bed during the Jurassic period. An excellent easterly exposure and a position on the upper slopes of the Côte ensure this exceptional parcel is one of the premier jewels of le Domaine.
Planting density: 13 600 vines/ha
Rootstock: 161-49
Organic agriculture. Received official approval Ecocert® in 1999.
Pruning: Guyot
Vineyard news: Earthing-up of the vines in winter. Spraying of nettle and rhubarb, horsetail, yarrow, tansy, comfrey tea during each treatment. Suckers removed in spring.
The wine
Harvest date: September 9th 2022 (flower day).
Hand-sorted in the vineyard and on arrival in the winery.
Yield: 20 hl/ha
Harvest not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) during 5 days.
Length of maceration: 20 days.
Light pumping-over once a day until the end of maceration.
Pressing with the vertical press.
Length: 15 months in barrel and 1 month in stainless steel tank.
Type: in oak barrels.
Percentage of new barrels: 20%
Toasting: long and gentle heat, without charring.
Source of wood: Cîteaux.
Rackling.
Light and soft filtration. No fining.
December 11th, 2023 (leaf day).
Limited to 2599 bottle.
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Family Domaine at the heart of Burgundy
Contact us
7bis, rue de l’Eglise
21700 Premeaux Prissey
France
Taste & buy our wines
private customers
Are you passing through Burgundy?
Find our wines at La Maison Vougeot :
1, rue du vieux château
21640 - Vougeot
Burgundy - France
+33 3 80 61 06 10
+33 6 83 79 44 49
contact@lamaisonvougeot.com
(Visits exclusively for the trade by appointment.)