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The Amiot domain, located at Chassagne Montrachet accommodates you and makes you discover the vintages resulting from its vines.
In 1920, Arsène AMIOT "falls in love" with the slopes of CHASSAGNE MONTRACHET: it should be said that its occupations retaining him in PARIS, it entrusted to a Burgundian nurse the responsibility to raise his 4 children.
The acquisition of a piece of "Vergers", "Clos Saint Jean", then of "Caillerets", and finally few years later “Montrachet Grand Cru”, constitute the Field. Admittedly, the property is not very wide, approximately 2 hectares, but which selection!
The traditional culture of the vine will be entrusted to a virtuous vine grower "Le Père Robe" who will ensure with talent the wine making and the setting in bottles, very rare at the property, in these years: 1925 to 1935.
A cellar store will be opened in PARIS, in 1930, in order to make discover with easy customers "the first high-class wines of Burgundy delivered to residence".
At that time, the traditional circuit is a wine grower-broker then trader beaunois reselling to a Parisian trader who ensures the retail sale.
The formula of direct sale will be a great success: the orders flow and the estate must increase its surface of production. Having finished his studies of oenology in BEAUNE, the son PIERRE will take the succession in the years 1935-1936.
RED WINE VINIFICATION
At the beginning, picking out the grapes to eliminate possible botryticed berry is made, then total destem, cold maceration, slow alcoholic fermentation without addition of yeast, are connected.
We then extract the flavours, the color and the characters, thanks to punching of the cap and pumping-over the must.
The racking is carried out after optimum of tasting.
Will come to be added to existing field AMIOT, the beautiful florets such as "La Maltroie", "Les Champgains", "Les Chaumes", "the Macherelles". Gradually, all the production will be intended to private amateurs and to informed restorers.
After the war 1935-1945, prestigious pieces such as "Les Chaumes” , “Clos St Jean" and "Les Demoiselles" will reinforce the notoriety of the field, both in France and abroad.
This life devoted to the vine and the wine will come to end from health from Pierre AMIOT. In 1985, with his death, his son Guy oenologist of formation, after having vinified the best vineyards of France, will take the management of the Estate.
The concern of quality in the tradition will prove in the succession of the remarkable years of 1985 to 1995.
The reinforcement of Thierry, integrated after his oenological studies, allows the realization of a traditional cellar with elliptic vaults, dug in 1995, in the calcareous rock of the slope of "Caillerets", contributes and ensures a dominant position among best wine Domaines of the Côte de Beaune.
Today the field covers a surface of 12 ha 50. Thierry AMIOT is in charge of all wine making.
Feel free to visit the area to find the white wines and red wines produced by Amiot Pere et Fils or call 03 80 21 38 62 for more information.
WHITE WINE VINIFICATION
All the grape are pressed then put in tank for settling of the juice during 2 to 3 days .Then, we put the must in oak (in majority new oak)) for alcoholic and malolactic fermentation. A ageing from approximately 12 - 14 month is carried out according to names and year. Once maturing is finished we assemble the “Cuvée”, with fining and light filtration before bottling.
Alcoholic fermentation and stirring of the lees in the barrel weekly constitute the first operations of making the wine. Then, malolactic fermentation is free at temperature of the cellar, between 13 and 14°.
Racking and fining are realised at the end of the tenth month, and bottling after one year of ageing.