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In line with our demanding commitments in the vineyard, our Domaine works with the utmost precision in the cellar and with absolute respect for the grapes. Here too, our goal remains unchanged: to faithfully capture the identity of our terroirs.
Parcel-by-parcel vinification
Choices in Service of Each Terroir
Parcel-based vinification is one of the cornerstones of Domaine Chanson’s philosophy, strengthened in 2020 by the arrival of Lucy Auger as Head of the Cellar. Our decisions are guided first and foremost by our terroirs, never constrained by rigid technical frameworks. From this tailor-made attention can emerge even greater richness and unique nuances.
Daring to make bold choices for precise parcel-based vinification within each “climat”: a natural philosophy at Domaine Chanson.
Parcel-by-parcel vinification
Observing in Order to Adapt
Our team knows that nothing is ever guaranteed, especially in light of climate change. We must therefore constantly adjust our methods. In recent years, for example, the proportion of destemming has been adapted to the specificities of each of our Burgundy crus and vintages.
We have also undertaken extensive work on protecting and ageing our wines. For our French oak barrels, we now collaborate with around five main coopers to identify new grains and to experiment with toasting techniques capable of enhancing our terroirs with freshness and finesse. We are also experimenting with innovative containers, such as wine globes, barrels crafted with a neutral carbon footprint, and stainless-steel tanks shaped like barrels—all with the aim of preserving the typicity of our parcels in the face of global warming.
By staying at the forefront of innovation, Domaine Chanson continues to raise the aromatic profile of its fine Burgundy wines.
Parcel-by-parcel vinification
Intervening with Restraint
For our red Burgundies, it all begins with a meticulous sorting of the Pinot Noir grapes. A long pre-fermentation cold maceration then highlights the structure and complexity of our future wines. During alcoholic fermentation, pumping over and punching down are carried out according to the terroirs and vintages. Once pressed, the wines undergo malolactic fermentation followed by 14 to 20 months of ageing in French oak barrels, with the proportion of new oak never exceeding 25%, ensuring an authentic expression of the terroirs. Before bottling, our wines are left unfiltered—an uncommon choice in Burgundy, but one that reflects our will to protect our cuvées through minimal handling.
Our Chardonnays, for their part, are pressed gently, preserving purity and freshness. Their fermentation in French oak barrels is followed by ageing on fine lees for 8 to 18 months, with 15–20% new oak. True to our principles, interventions during the making of our white Burgundies are kept to a minimum, with bâtonnage (lees stirring) performed only as needed.
