Guillaume Bott and Tomoko Kuriyama are the power couple behind the 'négociant-vinificateau'. Both come from a life where food & wine have largely been front and center, with impressive resumes to boot. After meeting at Simon Bize in 2005 the rest was history. Their unified passion for Burgundy led them to begin what is now Chanterêves. They are beyond particular about their vineyard sources, absolutely no harsh chemicals. They press the whole cluster grapes with light or no SO2 addition to the must. Fermentation and aging is in 228 liter to 600 liter oak barrels. They carefully examine each appellation/terroir and choose the barrel size for each that they feel is right. There are hardly any new barrels used. They only work with indigenous yeasts and the malolactic fermentation is also done naturally. A fragrant scent of lemon oil & grass fed butter float from the glass. The palate has some weight but the acidity is sprightly, accompanied by lemon, orchard fruit, and oyster shells. The finish is persistent & lengthly.
Grapes: Aligoté (Doré) Between Ladoix and Corgoloin
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