Description
Where is “Champ Peillery”?
Located in the village of Nantoux, the “Champ Peillery” parcel sits at an altitude of 360 metres. The Chardonnay comes from a young planting rooted in clay-sandy soils. Trained in low vines, it benefits from a south-east exposure, ensuring optimal ripeness.
What does “Champ Peillery” mean?
The term “Peillery” may derive from perdrix (partridge), though here it likely refers not to the bird but to a topographical feature. The word “Champ”, linked to the pre-Indo-European root canta, refers to a rocky slope. “Perdrix”, from the Occitan perditz, evokes dry and stony land. “Champ Peillery” would therefore describe a sloping, arid and rocky site.
Winemaking of “Champ Peillery”
Once harvested, the Chardonnay is pressed. The juice is then transferred to a tank to allow impurities to settle. After 48 hours, it is racked into another vessel, separating it from these particles. The yeasts then begin their work, with fermentation starting on September 8. Aromas rising from the tank evoke pear, apple and white flowers. Alcoholic fermentation continues until September 29, at temperatures between 19°C and 22°C.
Ageing of “Champ Peillery”
This cuvée is divided on October 23 into different vessels :
- A 400-litre stoneware vessel (Clayver), a low-porosity container that preserves its bright acidity and natural freshness.
- A 350-litre, 5-year-old oak barrel from the Vosges forest (François Saint-Martin cooperage), a more porous vessel that enhances aromatic complexity with lightly toasted notes and adds a touch of roundness.
- And a 200-litre stainless steel tank, a neutral and fully airtight container that preserves the wine’s pure expression. Malolactic fermentation takes place during the first month of ageing, in November. The wine, aged on its fine lees, will continue to refine throughout the ageing process.
Bottling
After being racked by gravity, a light filtration will be carried out prior to bottling on July 17, 2026.
Accords mets et vins
This Chardonnay, both energetic and concentrated, pairs perfectly with grilled sea bass with lemon, pan-seared scallops, creamy poultry dishes or an asparagus risotto.
Serving temperature: 10–12°C
Cellaring: 2026–2031