Jean-Claude Rateau Beaune 1er Cru "Les Bressandes" rouge 2023

PRESENTATION OF DOMAINE JC RATEAU
+ ALL ITS OTHER CUVEES IN STOCK

Jean-Claude Rateau Beaune 1er Cru "Les Bressandes" red 2023

Technical sheet written by the domaine:

Les Bressandes rests on a rare formation in Burgundy, the lithic gravel. A massive limestone cliff once dominated the hillside, and this rocky barrier was shattered over millennia by the alternation of freeze and thaw, until it completely disappeared. The debris, small stones the size of a fingernail, have covered the entire hillside in a thick layer, from top to bottom.
As a result, a steep slope oriented to the east, a soil very rich in pebbles, deep, warm, dry, where the vine develops a deep root system. Ideal conditions for the vine. The wine expresses this through power, depth, an incredible capacity to age well, while providing an unparalleled richness and silkiness with notes of gray pepper and spices.

Harvesting destemmed 60 to 90%, fermentation with indigenous yeasts, light punching down morning and evening, long macerations with daily tastings at the end of alcoholic fermentation. Then aging lous sous bois (barrels of 4 to 10 years, no new barrels, oak is not the style of the domaine) on lees without racking. Final racking with compressed air to limit the use of pumps. Kieselguhr filtration (Kieselguhr is a variety of diatomaceous earth, a siliceous sedimentary rock of organic and fossil origin, composed of fossilized remains of diatoms. Its grain size generally ranges from 10 to 200 µm. It is soft and very light due to its high porosity. This property allows it to be used for filtration in the industry, particularly for wine and brewing.) before bottling, bottling under inert gas to minimize SO2 additions.



In the Vineyard
Living soils. All our soils are plowed, with different sequences of work corresponding to the nature of each soil, as well as the time of year. Autumn hilling, spring de-hilling, light and superficial summer work, and of course respect for wild flora whenever conditions are more favorable (wet periods, vegetation rest). Maintaining fertility is done using composted manures, rare organic fertilizers, avoiding any excess.

A rich and adapted grape variety. We always favor mass selections and seek great diversity in our plots, either in single grape varieties or in co-planting.
 
A respectful pruning. Many vines are trained in cordons to promote better sunlight exposure for the grapes, producing smaller and healthier bunches. For older vines, we now practice a pruning method that limits pruning wounds and respects the sap flow of the vine (Guyot Poussard pruning).
 
Biodiversity and landscape. We respect every bush, embankment, stony area, and wall to shelter a varied fauna and promote a rich and complex flora. If necessary, we replant hedges.
Fruit trees regain their place around the vines, and many plantings are planned.

In the Cellar
Of course, the harvest is manual, to gather, in good spirits, perfectly sorted grapes, at the peak of the vintage's maturity.
 
After a slow pressing for whites, or a light crushing for reds at the beginning of the maceration of the grapes or whole clusters, the musts spontaneously start fermentation with their indigenous yeasts.
 
The ideal is to obtain a wine without additives, except for the addition of the smallest possible dose of sulfur. Some cuvees are made without sulfites.
Aging, in the cellar, favors wood, enamelled steel, and stainless steel.
 
Analytical monitoring and regular tastings allow for the production of wines without unnecessary manipulations. All wines are aged on lees, until bottling done at the domaine. Our wines are offered ready for sale, with bottle aging, in the cellar, ideal for each cuvee.