Domaine Camp-Atthalin Savigny-Lès-Beaune "Dessus Les Vermots" dry white 2022

PRESENTATION OF THE DOMAINE CAMP-ATTHALIN
+ ALL ITS OTHER WINES IN STOCK

Domaine Camp-Atthalin Savigny-Lès-Beaune "Dessus Les Vermots" dry white 2022

Technical sheet written by the domaine :

Terroir : South-facing exposure, significant slope. Altitude 320 m. Vineyard planted in 1990. White limestone soil where rock outcrops appear in places.

Grapes: blend of Chardonnay and Pinot Blanc

Tasting: fruity wines, white flowers with citrus notes. Lots of volume on the palate.

Philosophy of the domaine : The idea we have of vine cultivation is to respect the soil, the plants, the people who work there, and those who consume the product of this land. This involves respecting the environment, the terroir, and living beings. To achieve this, we only use certified organic and biodynamic inputs and "small equipment" like tracked vehicles, which have a low carbon footprint and minimal impact on soil compaction. This philosophy is also reflected in the winemaking process, with a vinification that respects the expression of the different terroirs by intervening as little as possible during vinification.

Vine Cultivation : Vine cultivation is organic and biodynamic. We aim to respect the fauna and flora of each parcel. Therefore, we do not plow; we simply perform light surface scratching to slightly aerate the soil and prevent excessive grass growth. We always maintain a vegetative cover in the row. We do not want bare soil.

Vinification : Direct pressing.
Static settling for 24 hours, then barreling with a portion of new barrels (20 to 30% depending on the cuvées).
The use of sulfur is limited to 2 grams per hl maximum for less healthy years.
Fermentation occurs with indigenous yeasts.
Bâtonnage.
Malolactic fermentation.
Aging for 10 months.
Protein stabilization (bentonite fining) if necessary.
Light white earth filtration.
Bottling with natural corks.

The wine : We want our wines to be the exact expression of the terroir from which they originate. We appreciate expressive, fruity, and rich whites, as well as aromatic reds with good volume on the palate. We decide on the harvest date when we have reached the best aromatic and phenolic maturity.