Les Cortons vineyard is located close to the premier cru En Remilly, in the heart of the great vineyards of Saint-Aubin. The parcel, facing south-east at an elevation of 300 metres, lies mid-slope on slightly red clay-limestone soil. These chardonnay variety vines were planted in 1992. After precise monitoring of ripeness, grapes are hand-harvested and brought to the winery in small crates. Grapes are lightly crushed. Juice flows from a pneumatic press and is then settled. Barreling is by gravity and the must ferments in oak barrels, with 20% renewed each year. After barrel-ageing for 12 months on fine lees, the wine is assembled in thermo-regulated stainless vat for further refining of around 6 months.
DOMAINE LARUE, Saint-Aubin Organic principles
At Domaine Larue much of the estate work is based on trust - mutual trust between Denis, Didier and Bruno. Each knows what he has to do. Denis, older of the two brothers, looks after work in the 15-ha vineyards. Didier is in charge of vinification and sales. Bruno, Denis’ son who began on the estate in 2006 has a free hand in all that concerns care of the vineyard soils. His contribution since he began on the estate has helped push the Domaine Larue towards ever increasing quality standards. In both vineyard and vatting-house, rigour is the key-word - the strict adherence of everyone on the domaine to respect for terroirs and for the environment.
The grapes are transported in small skips, crushed, and put through a pneumatic press. Solids are separated out and the must is run off into barrels (1/4 of them new) for alcoholic fermentation. Maturation on lees lasts 10-12 months with occasional stirring. Then the wine is racked off, finings added if needed, and bottling takes place on site