«Louis Jadot»

«Domaine Louis Jadot»
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«Louis Jadot»

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Historia.

Con la adquisición de Beaune Premier Cru Clos des Ursules, la historia de la Maison Louis Jadot comenzó en 1826. Louis Henry Denis Jadot, su fundador, desarrolló el comercio del vino hacia los mercados del norte de Europa, contribuyendo ya en ese momento a la reputación de los vinos de Borgoña. Varias generaciones se sucedían a la cabeza de la empresa familiar. Desde su creación, la Maison Louis Jadot ha tenido la misión de desarrollarse armoniosamente en todas las denominaciones de origen de Borgoña, desde los grandes vinos hasta las denominaciones regionales. Desde 1859, la Maison Louis Jadot cultiva cerca de 154 hectáreas de viñedos en las más prestigiosas denominaciones de origen de Borgoña y Côte d'Or como Volnay, Pommard y Gevrey-Chambertin. Varias decenas de añadas se elaboran tanto en tinto como en blanco, respetando los preceptos de la agricultura sostenible. La bodega trabaja para respetar los terruños y sus diferencias. Una verdadera firma, y un símbolo de su compromiso cualquiera que sea la botella, la etiqueta Louis Jadot se caracteriza por la cabeza de Baco, un friso y un color claramente reconocibles.

Vinificación.

- Pinot Noir: a la vendimia manual le sigue una estricta selección para asegurar que sólo se mantengan las uvas perfectamente sanas. En general, el despalillado es casi completo. Apto para largas maceraciones en depósitos de madera o acero inoxidable, con fermentación alcohólica bajo el efecto de levaduras autóctonas. La degradación maloláctica se produce lentamente en barricas de roble al final del invierno.
- Chardonnay: la vendimia se realiza de forma manual y con uvas enteras para obtener un mosto puro que reposa durante unas 36 horas en depósitos de acero inoxidable para una primera decantación estática. La fermentación alcohólica, muy lenta, con levaduras autóctonas, se realiza en barricas, seguida de una degradación málica más o menos parcial o total en función de las características organolépticas de la añada.
- Gamay: la recolección también es manual, y luego pasa por un estricto proceso de selección. El despalillado general de las uvas es seguido por vinificaciones tradicionales idénticas a las del siglo pasado, con fermentaciones producidas por levaduras autóctonas y maceraciones de 2 a 3 semanas de duración. Las degradaciones malolácticas se producen a principios de otoño. Las fermentaciones alcohólicas, luego los vinos son puestos en barricas durante la mitad de la cosecha, el resto son envejecidos en tanques de acero inoxidable.

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