The vinification of Hautes Côtes de Nuits Vieilles Vignes Domaine Pierre Naigeon in this winery is fed by gravity, without the use of pumps. A cold maceration took place for six to seven days. Then Hautes Côtes de Nuits Vieilles Vignes Domaine Pierre Naigeon follows a natural fermentation with indigenous yeasts from the grapes, which lasted 10 to 15 days. Daily remontage, or pumping over, took place during fermentation to oxygenate the must and a light pigeage or punching down of the cap, ensured the desired level of extraction. Ageing took place on the fine lees or ‘sur lie’ for 14 months in oak (10% new). The wine was unfined and unfiltered.
The Guyot trained vines are carefully managed throughout the year. Only organic fertilisers are used and no herbicides or insecticides are used in the vineyards. Sustainable approaches are used with ploughing, meticulous pruning and a green harvest to concentrate the berries. The soils are made up of clay and limestone, with large chalky pebbles. The harvest takes place manually with manual sorting to select only the healthy grapes.
Domaine Pierre Naigeon is a leading and renowned producer in the Côtes de Nuits. The Naigeon family has been established in Gevrey-Chambertin for over 150 years. They acquired some vines and started to produce wine in 1890. The estate remained reasonably small until 2003 when Pierre purchased more land increasing their holdings to 11.5 hectares. Pierre Naigeon believes passionately in sustainable farming, without the use of herbicides. He believes in non-interventionist winemaking and aims to produce wines full of fragrance, revealing the natural terroir. The average age of his vines is remarkably high, mostly over 50 years, which endows the wines with extraordinary quality, maturity and concentration.