DOMAINE BRUNO COLIN, France

He painstakingly cares for 8.55 hectares of surface under vine in the communes of Chassagne-Montrachet, Puligny-Montrachet, Saint- Aubin, Santenay and Dezize-les-Maranges. His philosophy is "Each vinification is an interpretation of a vintage and a Terroir. All of our wines are vinified in the same way in order to reflect the differences between our parcels."

Viticulture

Bruno works within 20 appellations including eight Premiers Crus Whites in Chassagne-Montrachet. The goal is to reflect the unique personality of each terroir, all so close together yet all so different. Preferring mechanical tillage, ploughing and earthing up as well as an organic approach to protect the vineyards and control yields, they work throughout the seasons to prune, debud, lift and strip to define the character of the wines.

Winemaking

White wines undergo pneumatic pressing, settling, fermentations on fine lees in oak barrels with 20 to 25% new oak. Aged in oak for 12 months before being racked and mass blended in stainless steel vats for 3 to 6 months. Fining and filtering if necessary before being bottled at the Domaine. Red wines, after first being sorted in the vineyard, the grapes are placed on a vibrating sorting table when they arrive in the vat house. The harvest is fully de-stemmed before being vatted. Following several days of cold maceration, the alcoholic fermentation takes place using traditional methods including gentle pumping over and precise temperature control. The wine is then aged in oak barrels, with around 25% new oak, for around 12 months. The wines are then racked and mass blended in stainless steel vats for 3 to 6 months before being bottled at the Domaine.