1st Growth
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After the pressing and the blending of the free-run and the press wines, the wine is kept in barrels for a period of 14 to 18 months depending on the appellation and vintage, with a judicious use of new oak from Vosges and Allier (10% to 60% according to the appellation and the vintage). At the end of the maturing process the wine is then fined and bottled without filtration
The barrel, an important element... All the wines are made, matured and aged in cellars where temperature and hygrometry are controlled. These cellars shelter oak barrels (" pièces ") carefully selected and renewed every year in a large proportion – about one third. Because of the important number of barrels bought every year and according to the rigor of the required barrel making, together with the quality of the stave wood, Chartron & Trébuchet buy from several coopers of high repute : Damy, François Frères, Rémond, Seguin-Moreau, Sirugue…
sole activity of Puligny-Montrachet, a village of 528 inhabitants. is based on the great vineyards.
Built on the lowest part of the slope, at the bottom of that "mountain" reaching its highest point at 353 meters (about 1,160 feet), Puligny-Montrachets benefits from a microclimate sheltered from the north wind. The soil is rich in clay, siliceous sand and lime.
230 hectares (575 acres) of vineyards produce, besides the straight village-Appellation Puligny, 13 Premiers crus Premiers crus crus Premiers crus crus crus Premiers Premiers crus crus crus Premiers crus crus Premiers crus and 5 Grands Crus. The big majority of the production is white (93 %).
Domaine Jean Chartron owns 9 hectares (22.5 acres) of vineyards in Puligny-Montrachet and the neighbors villages, the major part of which being Premiers and Grands Crus.
Les grands vignobles
Domaine JEAN CHARTRON Puligny-Montrachet
The sole activity of Puligny-Montrachet, a village of 528 inhabitants. is based on the great vineyards.
Built on the lowest part of the slope, at the bottom of that "mountain" reaching its highest point at 353 meters (about 1,160 feet), Puligny-Montrachets benefits from a microclimate sheltered from the north wind. The soil is rich in clay, siliceous sand and lime.
Archaeological Chemistry has come of age in the last twenty years. Ancient foods, perfumes, dyes, and other organics—which could only be imagined from ancient writings—are now routinely detected by highly sensitive instruments in the laboratory. Whole new chapters relating to our human ancestry and genetic development, cuisine, and medical practice are opening up. The Museum's Archaeological Chemistry Laboratory, developed under the leadership of Dr. Patrick McGovern, is a state-of-the-art facility. No other museum-based research lab of its kind exists in the United States. Beginning with the chemical identification of the earliest Royal Purple, the famous dye of the Phoenicians, the lab has gone on to develop techniques for identifying fermented beverages: barley beer, honey mead, and of course, the earliest grape wine. The museum of the future has much to gain from this rapidly developing field. Non-destructive analysis of skeletal material, botanical remains, and residues inside pottery vessels will shed light on human biocultural and technological development—from the past and for the future.