Presentation
Domaine Pelletier-Hibon draws its roots from a family history initiated by André Pelletier, who acquired his first vineyard parcels in Givry in the early 20th century. His son Henri continued to develop the estate until 2005, before handing it over to Luc Hibon, who now runs the domaine with his wife across around 7 hectares, certified HVE.
Committed to a more sustainable approach, the estate took a further step in 2019 by introducing mechanical under-vine cultivation, allowing it to eliminate chemical herbicides. In the cellar, winemaking focuses on preserving the purity of the fruit and the expression of Givry’s limestone terroirs.
The domaine’s signature lies in a living transmission, where tradition meets modern environmental awareness, resulting in wines that faithfully express the finesse of the Côte Chalonnaise.
Location
The En Choué vineyard lies within Givry, in the heart of the Côte Chalonnaise. Classified as Premier Cru, it forms part of the appellation’s hillside vineyards, where exposure and limestone-rich soils provide excellent conditions for balanced Chardonnay ripening.
Terroir
Like many of Givry’s finest vineyards, En Choué is characterised by limestone and clay-limestone soils. This geology helps preserve freshness and tension while allowing Chardonnay to develop texture and depth.
In the vineyard
Domaine Pelletier-Hibon follows a thoughtful approach to viticulture, seeking to preserve soil balance and encourage a faithful expression of each terroir. The vineyards are farmed without herbicides, with soil cultivation used to manage natural vegetation and support the development of the vines. This philosophy is based on careful observation and measured intervention, with the aim of producing healthy, balanced grapes while respecting the natural life of the soils.
Harvest
The grapes are harvested entirely by hand, allowing each bunch to be picked carefully and preserving its integrity until it reaches the winery. For a Premier Cru Chardonnay such as En Choué, achieving the right level of ripeness is essential, balancing aromatic richness with freshness and natural acidity. This careful approach to harvesting provides the foundation for the estate’s precise, low-intervention winemaking.
Winemaking
The estate favours a low-intervention approach to winemaking, notably producing its wines without added yeasts and without filtration.
Ageing
The wine is aged for several months in oak barrels on fine lees, developing texture and complexity while preserving Chardonnay’s natural freshness. The measured use of oak supports rather than dominates the wine, bringing subtle toasted nuances and greater depth to the palate. Ageing on the lees enhances finesse and texture, while the limestone character of the terroir maintains balance through to a fresh, persistent finish.
Varietal
Chardonnay : 100%
Serving
Between 11 and 13°C
Ageing potential
5 to 10 years
Tasting
The wine displays a bright pale-yellow colour with delicate golden highlights. The nose combines white flowers, fresh pear and citrus with subtle chalky nuances. The palate is generous yet precise, with an elegant texture balanced by vibrant freshness. White fruit, lemon and limestone minerality lead into a long, fresh and subtly saline finish.
Food pairings
Its finesse and depth make it an excellent match for roasted sea bass with lemon butter, pan-seared scallops or Bresse chicken with cream and morels. It will also pair beautifully with mushroom risotto, pike quenelles or mature Comté cheese.