Domaine Berthelemot Puligny-Montrachet ‘Les Levrons’
The deep stony soil gives the wine its intensity and elegance typical of the land around Puligny. Aromas are floral with hints of almond and hazelnut and the wine is fresh and rich in the mouth.
The vines were planted in 1947, with a south-easterly orientation at an altitude of 230m. The soil is deep brown limestone with some banks of marl. The pressing cycle enables a quality juice to be gently extracted. Following an interval of 12 to 24 hours, cooling down of the must to approx 12°C if necessary and a settling period, the coarse sediment is removed. For the alcoholic fermentation the clear juice is filled into casks and stored in a temperature controlled cellar at no more than 21-22°C; occasionally, selected yeasts are added in order to prevent any organoleptic alteration and to allow a slow but thorough elimination of the sugar after 4-8 weeks. During this process and depending on the taste, the lees may be stirred from time to time until the beginning of the malolactic fermentation in winter or spring. The domain uses about 25% new casks which will give an aroma without hiding the characteristics of the wine and the plot of origin. The wine will remain on the lees until July by which time it will be clear and if necessary will be fined, depending on taste and experience, before filtering and bottling.