Presentation
Based in Ladoix-Serrigny, at the foot of the Corton hill, this family house dates back to 1895. Jean-Pierre Maldant chose in 1998 to leave the Hospices de Beaune to devote himself fully to his estate. Since 2010, his son Pierre-François Maldant has been in charge of vinification. The vineyard of 10 hectares extends over several prestigious villages of the Côte de Beaune: Ladoix-Serrigny, Savigny-lès-Beaune, Chorey-lès-Beaune, and Aloxe-Corton. Cultural practices are reasoned, with old-fashioned plowing and manual harvesting. The range covers a wide palette of appellations, from regional to Premier Crus and Grand Crus, including the renowned Corton-Charlemagne. Vinifications highlight balance and finesse, with precise aging that enhances the terroirs. Specificity of the estate: preserved family know-how, offering racy wines faithful to their terroir.
Location
Vineyard located mid-slope with full southern exposure. Vineyard area: 0.39 ha..
Terroir
Stony, limestone-rich soil.
In the vineyard
Strict debudding and leaf thinning.
Harvest
Manual harvest.
Winemaking
After sorting in the vineyard, the grapes are transported in small crates to the winery. They are 100% destemmed and gently transferred into vats using 400-liter bins, preserving the integrity of the berries and avoiding crushing during vatting. Fermentation lasts about 14 days, starting with a 3 to 5-day cold maceration at around 10°C to inhibit yeast activity. Punch-downs and pump-overs are performed twice daily, based on tasting, to extract color, tannins, and aromas.
Ageing
After a 48-hour settling period, the wine is racked warm into oak barrels. Aged for 11 months in oak barrels, 25% of which are new.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 5 years old
Serving
Serving Temperature: 15°C
Ageing potential
5 to 10 years
Tasting
Its robe is a deep ruby red. The nose reveals notes of Burlat cherries and dark fruits. On the palate, the wine is round and silky.
Food pairings
Ideal with delicate, fibrous meats, grilled dishes, and feathered game. Pairs well with mild cheeses such as Vacherin or Reblochon.