Domaine Alain Chabanon
Domaine Alain Chabanon
The domaine was founded in 1992, converted to organic farming in 2002 and to biodynamics in 2011. Today it works seventeen hectares of vines, having grown production over twenty-six years from 2,000 bottles to 55,000.
Terroir
Those seventeen hectares are scattered in parcels across five villages, which gives the estate the benefit of a whole range of microclimates and a richly varied palette of soils.
"My vision for my wines comes down to two words: delicacy and refinement. I am looking for wines that stand apart, wines with a character genuinely their own. Wines that can hold their place among the finest in the world and lift the very best cooking."
In the vineyard
The entire vineyard is farmed on biodynamic principles. The soil is simply ploughed, no herbicides are used, and chemical fertilisers of every kind are ruled out.
In the cellar
Every grape is picked by hand. Harvesting runs from seven in the morning until midday to take advantage of the cool of the early hours.
The afternoons are given over to sorting. This is crucial work: removing everything unwanted so that only healthy fruit reaches the vat is what guarantees the quality of the wine. Fermentation relies on indigenous wild yeasts alone.
