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available upon request
The domain
The Lebreuil estate, in family hands for several generations, owns 10.5 ha of vines in the villages of Savigny-Les Beaune and Aloxe-Corton, in regional appellation, village and 1er cru in red and white. In white as in red, the Domaine is looking for typical Burgundy wines with a respect for the terroir, the grape variety and the appellation. The wines are generally very fruity and very fine with soft tannins that will give the wines a good ageing. The Domaine Lebreuil works in "reasoned fight", that is to say that it intervenes on the vine only during an important disease attack, to avoid the systematic use of products. The cultivation of the vines is done in the purest Burgundian tradition with the use of modern equipment and techniques.
For the vinification, here too the techniques remain very traditional, the harvest is done by hand and the sorting is done in the vineyard. Vinification can vary according to the vintage and the quality of the harvest.
Terroir and breeding
The grapes are quickly brought in small crates to avoid crushing the berries and the risk of oxidation. At the vatting house, the harvest is completely sorted, de-stemmed and crushed before being put into vats where it will remain for about 15 days. At the beginning, a cold maceration is carried out (8°C) with one pumping over of the juice per day in order to release the colour and also the first fruit aromas. Then follows the alcoholic fermentation during 8 to 10 days during which the grapes are pigeoned twice a day to extract the different components of the skins. To stabilize the wine, there may be some years of final hot maceration at 39°C for 12 hours. Once the transformation of sugars into alcohol is complete, the juice is drawn off and discarded, the contents of the vat (berries...) are quickly pressed. The juices from the strong press are discarded. The wine is left to settle in the vat for 2-3 days in order to "drop" the larger particles. Then the clear wine is put into barrels in the cellar where the malolactic fermentation will take place. The wine remains on lees during the 14 months of its maturing, then it is racked with air before being fined and filtered and bottled.
Tasting notes
This 1er cru has a fairly deep ruby red colour. The aromas are very concentrated and powerful but always with great delicacy. Serve at around 16°, with game and cheese. It is a wine to keep par excellence, 3 to 12 years.
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