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HISTORICAL
A family story!
Winegrower for 6 generations, the Besancenot family exploited the first vines in 1850, in Beaune, in Burgundy.
Dominique and Thérèse are today the architects of this formidable heritage. The family is attached and loyal to the land. The typicity of each plot is respected; the 12 appellations spread over 10 hectares are made from noble grape varieties, 100% Pinot Noir for the Reds and Rosé, Chardonnay or Aligoté for the Whites.
Respectful of the know-how passed down from all these generations, the working methods remain traditional without neglecting new technologies. The estate has been certified Independent Winegrowers and HVE since 2018.
VINEYARD
Discover our vineyard and our different appellations:
Our Estate produces 7 Premier Crus distinct from each other which are:
Beaune Clos du Roi 1er Cru
Beaune Toussaints 1er Cru
Beaune Grèves 1er Cru
Beaune Cent Vignes 1er Cru
Beaune Bressandes 1er Cru
Beaune Theurons 1er Cru
Beaune at L 'Ecu 1er Cru
How it works ?
The vines are carefully worked, respect for the environment remaining essential for the estate. Most of the work is mechanized, the use of phytosanitary products is very low and the soil is mechanically plowed.
In addition to this, you need to know more about it.
Likewise, the vinification is carried out in the traditional way. Each appellation is vinified separately without blending for 15 to 20 days. The use of sulphites (sulfur) is limited throughout the aging so that the final dose is minimal. The wines are then aged in oak barrels for 18 to 24 months depending on the vintage. We use 1/6 of new barrels for the aging of the wines in order to preserve the aromas of the soil.
RED VINIFICATION
After reception in the cellar, the grapes from Pinot Noir are completely separated from their stems and placed in vats for a period of 15 to 20 days depending on the vintages and vintages. During this period, alcoholic fermentation transforms sugar into alcohol. When all the sugar has been processed, the yeasts will be gone and the wine will be made.
In addition to this, you need to know more about it.
In addition to this, you need to know more about it.
The first five days, the vats are kept at a temperature between 14 ° C and 15 ° C for cold maceration. Once the fermentation is complete, we separate the wine from the skins. For this, we run off and press the wine. The wine can now age. It will be stored in barrels before being bottled for the long and meticulous period of aging. A second fermentation will take place, the malolactic fermentation, which eliminates the malic acid from the wine and makes the wine more supple.
In addition to this, you need to know more about it.
By lowering the acidity of the wine, it helps to bring it stability.
In addition to this, you need to know more about it.
Last step before marketing, bottling. This last step is carried out when we judge our wines to be ready. A light filtration precedes the bottling.
WHITE VINIFICATION
After reception in the cellar, the grapes from Pinot Noir are completely separated from their stems and placed in vats for a period of 15 to 20 days depending on the vintages and vintages. During this period, alcoholic fermentation transforms sugar into alcohol. When all the sugar has been processed, the yeasts will be gone and the wine will be made.
In addition to this, you need to know more about it.
In addition to this, you need to know more about it.
The first five days, the vats are kept at a temperature between 14 ° C and 15 ° C for cold maceration. Once the fermentation is complete, we separate the wine from the skins. For this, we run off and press the wine. The wine can now age. It will be stored in barrels before being bottled for the long and meticulous period of aging. A second fermentation will take place, the malolactic fermentation, which eliminates the malic acid from the wine and makes the wine more supple.
In addition to this, you need to know more about it.
By lowering the acidity of the wine, it helps to bring it stability.
In addition to this, you need to know more about it.
Last step before marketing, bottling. This last step is carried out when we judge our wines to be ready. A light filtration precedes the bottling.
