Bourgogne Aligoté 2017 Nicolas Maillet winery – Biodynamic cultivated wine


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Domaine Nicolas Maillet is located on the slopes of the small village of Verzé (Saône et Loire) in the heart of Mâconnais, 60 km north of Lyon and 120 km south of Dijon.
It belongs to the Maillet family for four generations. The wine was then elaborated in the cellars of the family property. In 1928 the production of the estate was brought to the village wine cellar until 1999, when the production was again vinified on the family property. It is a century old vineyard.

Nicolas Maillet is the son of a winemaker. In 1999 he took over the family property after obtaining a degree in Agricultural Engineering, and a National Diploma of Oenology in 1996.
The initial area of ​​the estate was 3.5 hectares. Today Nicolas operates 7 hectares of vines planted in Chardonnay, Bourgogne Aligoté, Pinot Noir and Gamay. The average age of the vines is 50 years old.
The vineyard extends on clay-limestone slopes, with a South-West and East exposure.
The maintenance of the vineyard is done according to the methods of the organic agriculture which was formalized in September 2008, and now controlled by Ecocert. The first vintage bearing the label of organic farming, was 2011. For 5 years, Nicolas uses the practices of bio-dynamic agriculture.

For new plantings, or to replace dead feet, Nicolas carries out the grafting himself using the woods of the oldest vines.
Particular attention is paid to the maintenance of the soil with the realization of regular plowing throughout the year, in order to develop a rooting of the vines in depth. It also helps to maintain significant microbiological activity within the soil.
Harvesting is done manually using small crates, respecting the integrity of the grape berry, so as not to crush the bunch.
Nicolas is helped in his work by his wife who is responsible for the marketing of the estate’s wines.

The winemaking is carried out in the cellar of the estate, which was entirely converted in 1999. The breeding for white wines is not done in barrels, but in vats, in which each plot is vinified separately, in order to preserve the aromas of the grape variety. different terroirs. It is also very interesting to note the tasting of important differences between each plot. Finally, always in a concern of characterization of the different soils, no yeast of the trade is used. The fermentations are made using yeasts naturally present on the grapes of the various plots. As a result, the alcoholic fermentations are very slow, they last from 6 to 10 months, which allows to obtain wines with very fine and delicate aromas.

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