Domaine Pinson, France
The Pinson Family are one of the longest established families in Chablis with records showing them as having been in Chablis since 1640. Charlène et Laurent Pinson practice 'lutte raisonnée', limiting the use of pesticides, turning over the soil and limiting yields to produce quality fruit. Alcoholic and malolactic fermentation happens in stainless steel tanks, with aging on lees for 5 months. In this way the family combines their continuing heritage with modern techniques to ensure that quality is maintained.
The soils are a mixture of white kimmeridgian clay and limestone and mostly planted on South facing slopes. The Domaine is strongly committed to using as little chemical treatment as possible. Although controlled by the "Méthode Raisonnée" guidelines, Charlène and Laurent Pinson's personal standards are set even higher and they work tirelessly in the vineyards to ensure as natural a product as possible and always with quality at the forefront of their mind. The soil between the vines and under the wines is worked with absolutely no pesticide or chemical product used. The yields are controlled by carrying out " ébourgeonage" early in the season with further green harvest if the climatic conditions dictate.
Vinifications techniques vary depending on the vintage. Since the 2003 vintage they have worked in a new and technologic winery which incorporates the latest technology. This new production tool is a great asset which contributes to the quality of the wines. This new equipment enables them to work in the best and most hygienic of conditions. The winery is equipped with a temperature control system managed by computers, so during the vinifications the conditions are optimal. In the winery, like in the vineyard, the use of any chemical or artificial product is kept to only what is good for the wine. They use minimal SO2 and always native yeasts in their fermentations.
- Lutte raisonnée is practiced, limiting the use of pesticides, turning over the soil and limiting yields to produce quality fruit.
- Minimal intervention in the vineyard and winery. They use minimal SO2 and always native yeasts in their fermentations.
- One of the longest established families in Chablis with records showing them as having been in Chablis since 1640.