Chassagne-Montrachet Les Lombardes, Hugh Liddell

This winery set-up is very small and compact, with vaulted cellars where the wine is fermented and aged under the family's house. Winemaking is mainly about temperature and the cellars seem to inexplicably be the correct temperature and humidity at the appropriate time. As the grapes come in from the vineyards they are pressed very slowly and gently to extract the very best juice. This is then held in tanks for between 12-24 hours when it is racked off into barrels where the fermentation and ageing take place.