Domaine des Hâtes

Beginning in 1985, Pierrick Laroche’s father applied to the INAO for rights to increase his plantings by about an acre and a half, and did so every year thereafter.

Around Maligny, the terroir highlights the clay aspect, which retains water (good in dry years), and gives weight, body, flint and smoky minerality and frank acidity to its wine.

In the vineyard, Pierrick does not use herbicides, insecticides treatments but only contact and organic products depending on the weather and different vines disease pressure.

In the cellar, long alcoholic fermentations of 2-3 months take place with natural and local yeast, a slow process before they undergo full malolactic fermentation. Aging in stainless steel tanks and selected burgundy barrels for a part of the wines (20% max) to rest on their lees for at least 12 months or more.

He made his first commercial vintage in 2010—just 2,300 bottles, but they garnered him top billing of three stars in France’s wine magazine the Guide Hachette and many great awards ever since.