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NICOLAS
Bourgogne Hautes-Côtes de Beaune En Château 2024
Bourgogne - Red - 150 cl
€40.00
(tax incl.)
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In 2019, Mylène and Benoît officially embarked on the adventure and set up shop at the Domaine. Thanks to their training, they are breathing new life into the business, with plenty of ambition and plans. Mylène, with her training in the wine trade, and Benoît, with his diploma in oenology, are both very committed to promoting and defending Burgundy wines and their professions. Mylène is a member of the association Groupe des Jeunes Professionnels de la Vigne et du Vin. Benoît is involved in the Organisme de la Défense et de la Gestion de l'Appellation Hautes Côtes.
The vineyard is run using integrated farming methods, and since 2019 has been recognized as having High Environmental Value.
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Location of the estate
Today, Domaine Nicolas covers 18 hectares under integrated farming methods. The vineyard covers the Hautes Côtes de Beaune, Santenay and Saint-Romain appellations. The majority of the Domaine's vines are located in the commune of Nolay; around 16 hectares are situated beneath the cliffs of Cirey-lès-Nolay, benefiting from a good southern exposure. The other two hectares of the estate are located in Santenay "Les Charmes", Santenay Premier Cru "Grand Clos Rousseau" and Saint Romain "En Chevrot".
Domaine wines
Domaine Nicolas produces red wines from Pinot Noir and white wines from Chardonnay and Aligoté. The reds follow the following vinification stages: Sorting of grapes in the vineyard and then in the winery, complete de-stemming, pre-fermentation cold maceration for around 5 days, alcoholic fermentation, pumping over and punching down to extract color and tannins, devatting 15 days after harvest, putting the wines into barrels for around 12 months' ageing, malolactic fermentation, filtration according to vintage, and finally bottling on the estate. For the whites: sorting in the vineyard, direct pressing of the harvest, static cold settling, entonnage and ageing for around 10 months, alcoholic fermentation, malolactic fermentation, barrel blending, filtration and finally estate bottling.