1er Cru En Remilly

Remilly come from the Gallo-roman name "Romillus", former owner of this land?

The season begins with a mild and dry winter, leading to an early start to the growing cycle. A significant episode of frost occurred on the Chardonnay on April 5 then on the Pinot Noir on April 14, causing a harvest loss (30% to 50%). A cooling at the beginning of June leads to capricious flowering. This causes runoff and further reduces yields while concentrating the aromas. The hot summer induces water stress in certain places which delays the maturity of the grapes. Because the berries are small and few number, the sugar level in the grapes is naturally high but the lack of water helped maintain good acidity.


This terroir protects from frost in the area of Montrachet. It is the historical terroir of Saint Aubin, ravaged by phylloxera then cultivated since the seventies. Limestone soil. In the night, grappes are still warmed by summer heat. Mineral character, like flint in a dynamic style.

Wine-Growing method : Sustainable
Harvest: 100 % manual
Sol : Calcareous Clay

Production area
29,72 ha
250-300 m
Average age of vines
26 years


100% Chardonnay

At their arrival in our cellar, the grapes are immediately and carefully pressed with a pneumatic press .
100 % crushed grappe
Finning: yes
Filtration : yes

12 months (whose 4 months in stainless steel tank) 100 % oak barrels (whose 20% of new oak)

14,5% vol.


Tasting note

Notes of almond, cinnamon, spices, a fine and charming wine which evolves on fatness and richness with age.

Food pairings

Ideal with oysters or a scallops carpaccio , trout cooked with almonds.



Should be drunk between