wine producer, chablis, domaine, burgundy, chardonnay, merchant, cote de nuits, pinot, france, wine producer

Jean-René Chartron and Louis Trébuchet, helped by their whole team, are signing their common passion on the theme : Expression of the "terroir" and the vintage

The estate employs 4 workers on the 9 hectares (22.5 acres) in production. Jean-Michel Chartron who joined the Company in 1994, after his business and viti-vinicultural studies, has just taken over the sales and marketing management of the company founded 150 years ago by his great-great-grandfather Jean-Edouard Dupard. Along with Jean-Michel, there are 4 people working in sales and marketing.

The premises of this firm being located in the heart of the most prestigious white vineyards, it is quite logical that Jean-René Chartron and Louis Trébuchet specialized in white.

With 26 appellations - 9 of which being in Puligny-Montrachet - the white variaties are predominant with 75% of the production.

Strongly backed by Domaine Jean Chartron, the vin company Chartron & Trébuchet has naturally specialized in the vinification and the ageing of great Burgundys.

From pressing the grapes to bottling vinification and maturing of both produce from the estate and the house are conducted under the purest respect of the local traditions.

Rigorously selected, the production of other estates is always brought to producer as grapes or musts so that the total control of the making and the ageing can be respected.

Chartron & Trébuchet produces some 500 000 bottles every year.

The firm Chartron & Trébuchet totally controls the making, the ageing and the bottling of the wines. Such a control of all the processes is the spear-head of the Company. Vintage after vintage it guarantees the stability of the quality and gives each bottle the Chartron & Trébuchet " signature ".

The white wines The white wine is made traditionally. Most of these are fermented and aged in barrel, except the villages of the Mâcon area and the regional Appellations which are made partly in stainless steel tanks and partly in barrels.

We rigorously select for each of our appellations the percentage and origin of the new oak barrels we use.

The two preferred origins remain Allier - for a major part - and Vosges. The percentage of new oak barrels varies between 10 to 40%, with an average of 3 years of use for the whole number of barrels.

Alcoholic fermentation lasts about 6 to 8 weeks. It is quickly followed by the malolactic Fermentation, favorized by an optimal cellar temperature of 17°C (62-63°F). During this period the wines are lightly stirred (" bâtonnés "), taking into account their level of evolution.

Once the malolactic fermentation is achieved, the wines are racked. Then starts the maturing process, always in barrels, in cold cellars (12 to 13°C = 53 – 55°F) for a period of 9 to 12 months according to the appellation and the vintage of the wine.

Before bottling a light fining and tangential (cross flow) filtration take place. This has the advantage of enabling the wine to guard the maximum of its organoleptic qualities (compared to the usual filtration in two steps, Kieselghur followed by millipore).