The grapes to produce the Auxey Duresses Château de Cîteaux were pressed pneumatically and fermented on the fine lees in oak barrels, with regular lees stirring known as ‘bâtonnage’. The Auxey Duresses Château de Cîteaux was matured in the family cellars, spending 12 months in oak barrels. 20% to 30% of the oak barrels for this cuvée were new. The use of oak was carefully monitored to ensure a pure expression of the Auxey-Duresses terroir was captured.
Auxey-Duresses is located in a valley in the Côte de Beaune, west of Meursault. The vineyard is situated on a north facing hillside and is subject to cooler winds than other areas of the Côte de Beaune. The soil is clayey at the bottom of the hill, with a rocky superficial soil at the top. The vineyard is managed using sustainable practices; only organic fertilisers and composts are used and chemical herbicides have not been used for over 15 years. The vineyard is cultivated in the traditional Burgundian manner and the grapes are manually harvested.
The Bouzereau family (Château de Cîteaux) has been growing vines in Meursault for nine generations, dating back to the 18th century. The current Château de Cîteaux was established by Philippe Bouzereau (senior) in the 1960s. His son Philippe (junior) took over the running of the estate in 2006, having completed his studies in Beaune and worked vintages in Beaujolais, Australia and New Zealand. The 18 hectares of vines are cultivated according to the principles of la ‘Lutte Raisonnée’, or sustainable farming. Philippe passionately believes in letting the wine express its terroir, through minimum intervention in the winery and judicious use of oak. He has certainly achieved this, as the resulting wines are rich, concentrated and showcase the terroir beautifully.