Domaine Matrot
The Domaine Matrot has been owned by the Matrot family for six generations and extends over nearly 23 hectares of land in the municipalities of Meursault, Puligny-Montrachet, Auxey-Duresses and Monthelie.
In 1914 Joseph Matrot, former owner of vineyards in Puligny-Montrachet and Blagny, married Marguerite Amoignon who in turn owned a wine estate in the municipality of Meursault.
The spouses unify their respective properties and settle in Meursault in the house of Marguerite's family, which is still the seat of the Domaine.
In 1976, an important turning point is marked by the entry into the company of Thierry Matrot, the current manager, who convinces his father to use less and less chemical products, until he decides in the year 2000 to cultivate all his vineyards in organic farming. .
For white wines a classic vinification is chosen, with the use of a pneumatic press and whole cluster pressing. The must is fermented with indigenous yeasts for 8 to 10 weeks in the typical 228-liter barrels, new for a percentage that varies from 10 to 50%, depending on the importance of the wine.
Batônnage follows, more or less repeated according to the needs of the harvest, malolactic and aging in wood for about a year.
The red grapes are completely de-stemmed, left to cold macerate for 3/6 days and fermented for 8/15 days in open vats, in order to make a couple of pigeage a day. Following 11 months of aging in new fûts for a maximum of 20%. The racking is done twice: once before the malolactic fermentation and the second immediately before bottling.
Thierry Matrot has become a champion of the use of drums with several years of use. His belief is that a new wood does not respect the characteristics of the vintage and the soil as much as a used wood, thus resorting to the use of barrels that are even 10 years old.