Hubert Lamy

Domaine Profile

  • Location: Saint Aubin, Côte de Beaune, Burgundy
  • Size: 18.5 ha (45.71 ac)
  • Varieties: 80% Chardonnay, 20% Pinot Noir
  • Viticulture: Sustainable, organic methods. Guyot Poussard pruning, manual de-budding, high or braided canopies.
  • Vinification (whites): Crushed and pressed, settled overnight, ambient yeast fermentation and aging for an average of 24 months on the lees in 300 and 600 L barrels (mostly used), aged for an additional 6 months in tanks, fined and filtered if necessary, SO2 only added during aging (typically after the first year).
    • Vinification (reds): Sorted, 50-100% whole cluster, 2-week ambient yeast fermentation and maceration, pump-overs and punch-downs, settled, aged for an average of 24 months on the lees in barrels and for an additional 6 months in tanks, fined and filtered if necessary, SO2 only added during aging (typically after the first year.)