Vineyards & Viticulture
These Côte-Rôtie vines include holdings in the Le Champin, Leyat, Côte Blonde, Les Moutonnes, and Fongeant lieux-dits. The vineyards are split between the steep inclines above the town of Ampuis (66%) and the flat plateau (34%), which has been planted since the 1960s.
Sandy-granite and ferruginous
Harvest & Vinification
A proponent of the “one-estate, one-wine” principle, Burgaud operates in a traditional style. Fermented 100% destemmed at a high temperature (34°C). During fermentation he does frequent punch downs (pigeage) up to eight times a day for maximum extraction of color, tannin and aroma from the skins. The wine is then transferred from the open enamel-lined concrete vats into large wooden foudres, in which they undergo their malolactic fermentation. Finally, the wine is racked into small oak barriques for 15-18 months, 20% new. (Bernard reckons the influence of new oak on maturing wine is beneficial and replaces one fifth of his casks every year) Finally, the wines are bottled unfined and unfiltered.