The origin of this name comes from “Les Sausseux”, place were willow trees used to grow (in French “Saule”). In the XVIII century, people used to say “En Chaucheux”, and it became later “Choicheux”, written today “Chouacheux”.
Terroir
Location : Between Beaune and Pommard Place name : “Les Chouacheux” Surface area : 1 hectare Altitude : 230 meters in gentle slope Aspect : South-east Geology : with a brown limestone soil, the wine benefits from finess and structure. Age of vine : 53 years
Viticulture
Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian technique. Fertilisation is sustainable.
Soils scraping
Manual sorting of the harvest Yield: 45 hl/hectare
Vinification and Maturing
Grapes are entirely destemmed, then vinified in concrete tanks with punching of the cap and pumping over ajusted to daily tasting. The maceration on skins lasts 3 to 5 days under 15°C, followed by a fermentation at a maximum temperature of 33/34°C.
The period of vinification depends on vintages. It is during between 15 days to 3 weeks.
Then, wines are put into oak barrel during 12 months, with a maximum of 5 to 10% of new oak. Release date for the vintage 2006 : February 4th-8th, 2008 Annual production: 6 000 bottles Cases of 12 bottles : 500 Alcohol degree : 13.5% vol
Tasting notes
An intense full robe.
Its very fine nose releases red berry aromas.
In the mouth, finesse and elegance at the beginning develop into a more tannic finish. A good concentration of blossoms and expansive flavours.
Cellaring
Best aged for a minimum of 5 to 10 years according to the vintage.
Matching wine with food
Musky and very firm meats such as featered game, rosted or braised.
Cheeses with well-developped flavours : Epoisse, Soumainstrain, Munster, Maroilles…
