The expertise of Domaine Jean-Claude Cluzeaud is expressed in every gesture, in the service of wines that remain true to their Burgundian terroir.
Our Expertise
Rigorous work rooted in respect for the terroir
With a constant focus on quality and authentic expression in every tasting, the vines are cultivated with the utmost respect for the land. The work is entirely manual and carefully managed to maintain low yields. The soil is ploughed, and phytosanitary treatments are kept to a minimum thanks to strict sustainable practices, encouraging proper ripening of the grapes. The grape varieties grown are Pinot Noir for the reds, and Chardonnay and Aligoté for the whites. The vineyard parcels are located in the communes of Chorey-les-Beaune, Pernand-Vergelesses, Pommard and Volnay.
Red grape harvest
The grapes are hand-picked at full ripeness and brought to the estate in small crates. After sorting on a table, they are gently crushed before being placed in vats. Maceration takes place with whole bunches, without punching down, using only daily pump-overs to extract aromatic structure and colour. The vatting lasts around 15 days, during which alcoholic fermentation is carefully monitored for temperature and density. Pressing, traditionally carried out with a manual vertical hydraulic press, is now done using a pneumatic press for greater precision and finesse. The wines are then racked and transferred into barrels.
White grape harvest
The grapes are also hand-picked, sorted, and gently crushed before being pressed directly in a pneumatic press. Alcoholic fermentation takes place in stainless steel tanks for around eight days, after which the wines are racked. Ageing is carried out in oak barrels (20% new oak) for both red and white Village and Premier Cru appellations. Regional appellations are partly aged in stainless steel. Malolactic fermentation takes place during this period.
Ageing and monitoring
The wines are aged for 15 to 24 months, depending on the terroir and the cuvée, in the estate’s vaulted cellars dating back to the 15th century. Each wine is carefully monitored throughout its evolution by an accredited independent oenology laboratory, right up to bottling. True to Burgundian tradition, the grapes are still hand-picked, and the finest wines are aged in oak barrels. Old bottles rest quietly in our cellars, waiting for the right moment to reveal the full depth of their maturity.
