Chantereves - Savigny Les Beaune Rouge Dessus De Montchenevoy 2022

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Savigny-lès-Beaune wine is produced in the commune of Savigny-lès-Beaune in Côte de Beaune of Burgundy. The Appellation d'origine contrôlée (AOC) Savigny-lès-Beaune may be used for red and white wine with respectively Pinot noir and Chardonnay as the main grape variety. The name of the appellation is sometimes written simply as Savigny, without the -lès-Beaune suffix. The production consists of slightly over 85 per cent red wine, and slightly less than 15 per cent white wine. There are no Grand Cru vineyards within Savigny-lès-Beaune.

In 2008, there was 347.82 hectares (859.5 acres) of vineyard surface in production for Savigny-lès-Beaune wine at village and Premier Cru level, and 13,359 hectoliter of wine was produced, of which 11,443 hectoliter red wine and 1,916 hectoliter white wine. Some 249.96 hectares (617.7 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to almost 1.8 million bottles, of which slightly over 1.5 million bottles of red wine and a little over 250,000 bottles of white wine.

For white wines, the AOC regulations allow both Chardonnay and Pinot blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot blanc and Pinot gris as accessory grapes in the red wines, but this is not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.

"The immaculate and precise winemaking at Chanterêves is inspired by old wisdom and new techniques. Both Guillaume Bott and Tomoko are trained enologists. For whites they press the whole cluster grapes with light or no SO2 addition to the must. Only indigenous yeasts, natural malolactic fermentation. No fining, sometimes one light filtration of about 50% of the final blend. Red wines are all 100% whole cluster fermented. No mechanical pump-overs. Punch downs are done with their feet. The wines are bottled in January or February after two winters in their cold cellar. Fermentation is in old oak and the wines are aged in used oak barrels. Rarely are any new barrels used."-John Truax