Presentation
Located in Pernand-Vergelesses, this family estate is one of the oldest in the region, with a winemaking history dating back over 250 years. Today, Vincent Rapet and his wife Sylvette manage the estate, perpetuating the legacy of their ancestors Roland and Robert Rapet. With 21 hectares of vines located in Pernand-Vergelesses, Aloxe-Corton, Savigny-lès-Beaune, and Beaune, the estate produces wines of great purity, practicing sustainable agriculture. The whites, aged on fine lees, offer magnificent mineral tension, while the reds develop a refined structure through long macerations and precise aging in oak barrels. Its strong point? A perfect alliance between tradition and technical precision, giving birth to elegant and balanced wines.
Location
The “En Caradeux” parcel faces east and lies on a steep slope at the base of a hill.
Terroir
This site features light, sandy soils with little rock, resting on decomposing limestone. Gravelly scree from the slope enhances drainage. The upper slope is classified as village appellation, while the majority lies in Premier Cru.
In the vineyard
Careful vineyard work with attention to soil management and plant health throughout the year.
Harvest
Grapes are hand-picked and transported in small crates to preserve their integrity.
Winemaking
Whole clusters are gently pressed in a pneumatic press for two hours. After cold settling for 24 hours, the must is transferred to oak barrels for fermentation, with 30% new oak.
Ageing
Aged on the lees with bâtonnage (stirring) until July. Bottled after 12 months of maturation.
Varietal
Chardonnay : 100%
Specifications
Serving
Serve chilled between 10 and 12°C.
Ageing potential
5 to 10 years
Tasting
The white wines from this Premier Cru are more structured than those from the village level. They are highly aromatic and fruit-forward, with a well-defined minerality balanced by a pleasant roundness. A wine that combines charm, energy, and depth.
Food pairings
This Premier Cru "En Caradeux" pairs beautifully with baked or papillote-style fish, pâté en croûte, pan-seared or roasted dishes, and delicately prepared white meats.
