GREAT RESPONSIBILITY AND GREAT HONOUR
This status of top buyer at the Hospices de Beaune is an enormous responsibility and an honour of which all the teams in charge of the maturing and bottling of these exceptional wines are worthy.
It is the teams in charge of maturing our own domaine wines (100 hectares mainly in Chablis, the Côte de Beaune and the Côte de Nuits) who will be bringing their skill and talent to bear in the maturing of the Hospices 2012 wines. Headed by Alain Serveau the wine house’s Technical Director, the oenologists and cellar masters (Cyrille Jacquelin, Yves Decosne, Philippe Seguin) will tend to the wines for 12 to 18 months in a dedicated cellar in the centre of Beaune below the “Colbert” fermentation cellar.
Alberic Bichot and Alain Serveau at a tasting.
THE ART OF MATURING HOSPICES DE BEAUNE FINE WINES
The maturing and tending of the wine is a crucial time during which it must remain under constant surveillance. Regular tastings and various operations (racking, agitation, topping up) will allow the Hospices wines that we « raise » to reach their very best, revealing their full potential and their greatest “expression”.
The following videos illustrate the care taken at each and every stage:
Meticulous tastings before the sale
Following the final tasting in the Hospices winery, a few days before the sale of the wines in November 2010, the Albert Bichot technical teams share their impressions of the vintage and their tasting notes.
Sharing our love of wine
Shared enjoyment: a private tasting of one of the 4 selected 2010 cuvées by Alain Serveau and J.D Camus, carried out in Spring 2011.
Attention to detail at every stage:
The bottling, labelling, and transfer into their wood case of your valuable bottles (in this case the 2009 vintage) before shipment.
Constant care for YOUR wines
An important stage, the “emmarage”, i.e. the placing of the barrels in our cellar where the wine will be matured for many months.
