Presentation
Located in Magny-les-Villers, at the border between Hautes-Côtes de Nuits and Beaune, Domaine Glantenet Père et Fils experienced a turning point in 1961 with the acquisition of the Appellation d'Origine Contrôlée for Hautes-Côtes. This recognition allowed the estate to develop, now covering 25 hectares spread across five communes. Initially focused on livestock and small fruit production, the estate gradually turned to viticulture, highlighting Pinot Noir and Chardonnay on varied terroirs, in high and low vines. The estate's wines reveal a frank and balanced expression of the Burgundian terroir, with fine and elegant reds and lively whites, typical of Hautes-Côtes.
Location
This cuvée is produced in the village of Magny-les-Villers, from the Les Mailles vineyard.
Terroir
Shallow clay-limestone soils, characteristic of the Hautes-Côtes, which impart freshness and tension.
In the vineyard
High-trained vines with green harvesting and leaf thinning to optimise sun exposure and grape ripening.
Harvest
Grapes are harvested at full ripeness. After sorting in the vineyard, they are transported to the cellar for gentle pneumatic pressing.
Winemaking
The must is cooled and clarified after 24 hours. Fermentation takes place in temperature-controlled tanks to preserve freshness and precision.
Ageing
The wine is aged in 75% oak barrels and 25% large wooden vats (foudres), bringing complexity and structure without overpowering the elegance of the Chardonnay.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 10 à 30 years old
Serving
10 to 12°C
Ageing potential
3 to 5 years
Tasting
This Bourgogne Hautes-Côtes de Nuits Blanc opens with a bouquet of white flowers and subtle citrus notes. On the palate, it reveals finesse and complexity, with a harmonious structure, silky texture, and fresh, elegant finish. A refined white Burgundy, ideal for both immediate enjoyment and short-term ageing.
Food pairings
This elegant Chardonnay pairs beautifully with:
Fish dishes: grilled sea bass, turbot in white butter, or monkfish with citrus cream
White meats: veal blanquette, roast poultry with herbs
Gourmet pairings: foie gras terrine, scallops with a light butter sauce
