The Winemaking

The white wines

The premises of this Domaine being located in the heart of the most prestigious white vineyards, it is quite logical that Jean-Michel Chartron specialized in white wines. With 22 appellations - 11 of which being in Puligny-Montrachet - the white wines are predominant with 90% of the production.

Appellation Grands Crus


  • Le Montrachet
  • Chevalier-Montrachet
        « Clos des Chevaliers » - Monopole
  • Batard-Montrachet
  • Corton Charlemagne

Appellation Régionale


  • Bourgogne Chardonnay
        « Clos de la Combe »
  • Bourgogne Hautes Côtes de Beaune
        « En Bois Guillemain »

Appellation Premiers Crus


  • Saint Aubin 1er Cru "Perrières"
  • Saint Aubin 1er Cru
        "Les Murgers des Dents de Chien"
  • Chassagne-Montrachet 1er Cru "Cailleret"
  • Puligny 1er Cru Hameau de Blagny
  • Puligny-Montrachet 1er Cru "Les Folatières"
  • Puligny-Montrachet 1er Cru
        "Clos de la Pucelle" - Monopole
  • Puligny-Montrachet 1er Cru
        "Clos du Cailleret" - Monopole
  • Puligny-Montrachet 1er Cru « Vieilles vignes »

Appellation Villages


  • Rully « Montmorin »
  • Chassagne-Montrachet « Benoîtes »
  • Puligny-Montrachet « Vieilles Vignes »
  • Puligny-Montrachet
  • Savigny les Beaune « Les Pimentiers »
  • Pernand-Vergelesses « Les Belles Filles »
  • Meursault « Les Pierres »
  • Santenay « Champs Perrier »

The white wine is made traditionally.

Most of the wines are fermented and aged in barrel, except wines of regional Appellations which are made partly in stainless steel tanks and partly in barrels.

The percentage of new oak barrels varies between 10 to 40%, with an average of 5 years of use for the whole number of barrels.

Alcoholic fermentation lasts about 6 to 8 weeks. It is quickly followed by the malolactic fermentation, favorized by an optimal cellar temperature of 17°C (62-63°F). During this period the wines are lightly stirred ("bâtonnés"), taking into account their level of evolution.

Once the malolactic fermentation is achieved, the wines are racked. Then starts the maturing process, always in barrels, in cold cellars (12 to 13°C = 53 - 55°F) for a period of 8 to 12 months according to the appellation and the vintage of the wine.

Before bottling a light fining take place.

The red wines

Appellation Premiers Crus


  • Puligny-Montrachet 1er Cru
        "Clos du Cailleret" - Monopole

Appellation Régionale


  • Bourgogne Pinot Noir « Clos de la Combe »
  • Bourgogne Hautes Côtes de Beaune rouge
        « Sous la Roche »

Vinification of the red wines is traditional.

After a cold maceration of few days, the fermentation takes place in open wooden vats, lasting from 12 to 15 days with the control of the temperature, and 2 to 3 « pigeages » per day (the action of pushing downwards the thickness of grape skins situated at the top of the vat) in order to give the Pinot Noir must the expected colours and tannins.

After the pressing and the blending of the free-run and the press wines, the wine is kept in barrels for a period of 12 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, Domaine Chartron buy from several coopers of high repute: Damy, François Frères, Seguin-Moreau, Radoux...

Sales and information
for individuals
+33 (0)3 80 21 99 21

Sales and information
for professionals
+33 (0)3 80 21 99 19