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
Vines located in the lieu-dit “Les Ranches,” near the border between the Côte de Beaune and Côte de Nuits, and in “Les Chaillots,” situated just below the Corton Grand Crus.
Terroir
Stony, reddish soils, limestone-rich with a fair amount of marl.
In the vineyard
Strict debudding and leaf thinning.
Harvest
Manual harvest.
Winemaking
Our white wines are made from Chardonnay. After hand-harvesting in small crates, the grapes are pressed whole without destemming or crushing, allowing the stems to serve as natural drains. After a gentle press, the must is settled for 24 hours to remove the coarsest lees. Alcoholic fermentation takes place in oak barrels.
Ageing
Aged for 11 months in oak barrels, 25% of which are new. The wine rests on fine lees with regular bâtonnage until the end of winter.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 18 years old
Ingredients & nutrition ›
Serving
Serving Temperature: 11°C
Ageing potential
5 to 10 years
Tasting
This wine shows a light gold or straw-yellow robe, accompanied by delicate aromas of acacia, often with a buttery touch. On the palate, it reveals a classic bouquet of plum, ripe apple, quince, fig, and spiced pear. Lively and firm, it balances its roundness and rich texture with a spontaneous freshness. With time, it gains suppleness, offering a well-balanced and evolving tasting experience.
Food pairings
This wine, with its light gold or straw robe and delicately buttery acacia aromas, pairs perfectly with seafood dishes such as fresh oysters, grilled shrimp, or scallop carpaccio. Lightly sauced fish like sole with beurre blanc or poached salmon with dill also complement its floral and buttery notes beautifully. White meats like roast poultry or chicken with cream and morels highlight its balance between richness and freshness. Fresh goat or sheep’s milk cheeses like Crottin de Chavignol or Pélardon enhance its complex flavors. For dessert, a caramelized apple tart or a pear and almond cake makes a delicious final pairing with its evolving roundness.