The grapes are harvested by hand into small plastic buckets and transported immediately to the winery where fermentation slowly begins, after cold-soaking, usually in stainless steel vats. The wine is then transferred to barrel, one third of which is new, where it is allowed to undergo malolactic fermentation at its own slow pace. Jean-Charles believes in lees-stirring his Corton-Charlemagne, adding to its complexity. The Corton-Charlemagne remains in barrel for twelve months and then spends a further six months back in stainless steel before bottling.
Look at almost any image of the unmistakable hill of Corton and you will, essentially, be looking at the Bonneau du Martray estate. With 9.5 hectares in one block, this i
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