Jean-Claude Rateau Côtes de Beaune "La Grande Chatelaine" dry white 2025

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

Jean-Claude Rateau Côtes de Beaune "La Grande Chatelaine" dry white 2025

Technical sheet written by the domaine :

The Côtes de Beaune crown the hills of Beaune and form a vineyard located at altitude above the premier crus. La Grande Châtelaine is a very dry terroir, facing southwest, isolated, in the heart of wild nature. This very stony soil is conducive to Chardonnay, producing mineral and complex white wines.  
In their youth, these wines astonish with their aromas of brioche, buttercream, and acacia flowers. With aging, these whites become mineral, with smoky scents and flint notes.

Slow pressing of whole grapes, overnight settling, fermentation in small volumes (enameled tanks, in batches of 7 Hl corresponding to one press), indigenous yeasts. Then aging in wood (barrels aged 4 to 10 years, no new barrels, as oak is not the style of the domaine) long on lees without racking or bâtonnage. Final racking with compressed air to limit the use of pumps. Kieselguhr filtration (Kieselguhr is a type 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 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 with unique grape varieties or in co-planting.
 
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, slope, scree, 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 numerous 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 slow pressing for whites, or light crushing for reds at the beginning of the maceration of the grapes or whole bunches, the musts spontaneously begin fermentation with their indigenous yeasts.   
 
The ideal is to obtain a wine without additives, except for the addition of the least possible dose of sulfur. Some cuvées are made without sulfites.
Aging, in the cellar, favors wood, enameled 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 ideal cellar for each cuvée.