Saint Aubin 1er Cru En Remilly

Pasta, Rich fish (salmon, tuna, etc), Shellfish, Mild and soft cheese, Cured Meat

We provide traditional manual culture work and care to the vine from November to July: cordon de royat pruning, ploughing, de-budding for yield control, shot knitting and only when necessary spraying against the vine diseases. The time and care we give to the vine is key to wine quality.

After 12 months of ageing, the wine is pumped back to one tank for more ageing (6 months) before bottling.

The first steps include a few days of pre-fermentation cold maceration, followed by about 10 days of alcoholic fermentation in stainless steel tank, skin crushing, ageing partly in oak barrels. Then comes natural malolactic fermentation at cellar temperature (13 to 14° C).

Since 1920 generation after generation the Amiot family have plunged their roots in the soil and terroir of Chassagne-Montrachet. Arsène and Flavie Amiot founders of the estate initiated a wine vocation that has reached the 4th generation represented today by their great grand sons Thierry and Fabrice. Guy their father who had given a new start to the family business since 1985 can be satisfied by the immortalization of the family tradition.Thanks to the maintenance of the business by the family sons who follow one another at the head of the Domaine the vineyards have remained owned by the family. This allows a more traditional viticulture free from any speculative spirit.