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François de Nicolay
Milk against mildew - it sounds like grandmother's home remedy, but it is biodynamic avant-garde. François de Nicolay was one of the first in Burgundy to use milk instead of copper sulphate. Together with his sister Claude, he runs the traditional Domaine Chandon de Briailles, a family business since 1834 with the best vineyards on the Corton hill. Under the name François de Nicolay, they also produce wines from winegrower friends - all biodynamically or organically farmed, processed in their own cellar and vinified without added sulphur. The horses Diva, Epi, Farandole and Gipsy plough between the vines, while Burgundy wines mature in the vaulted cellar, showing how much finesse is possible when you trust nature.
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Côtes de Beaune „La Grande Chatelaine“ blanc Sans Sulfites Ajouté AC 2021
47,50 €Incl. VAT where applicable -
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More about François de Nicolay
From wine merchant to winemaker: an unusual path
François de Nicolay ran a specialised wine shop in Paris for many years before returning to his sister Claude in Savigny-lès-Beaune in 2001. The time spent together at the family seat had left its mark - and the wines he had sold in Paris had sharpened his eye. He was particularly impressed by the biodynamic producers. In 2005, he planted the entire 13.7 hectares of the Domaine Chandon de Briailles to biodynamics, followed by Demeter certification in 2011.
Négociant éleveur: Grapes from friends, vinification in our own cellar
What sets François de Nicolay apart from other négociants: He does not buy finished wines, but Grapes from long-standing partner winegrowers, who work according to his standards. Organic or biodynamic, no compromises. Processing - from fermentation to bottling - takes place in the domaine's historic vaulted cellar. The Ladoix „Sur Les Vris“ for example, comes from Chardonnay vines near the Corton hill, the Mercurey „Les Montelons“ from the Côte Chalonnaise. All wines are produced without added sulphur.
Four horses and one principle
Diva, Epi, Farandole and Gipsy are the names of the Working horses, ploughing between the rows of vines. They do not compact the soil like tractors, protect the microfauna and force the vines to work slowly and carefully. One employee per hectare - a commitment in Burgundy, where mechanisation has long been standard. To combat mildew, François Skimmed milk instead of copper sulphate, a method that he was one of the first to introduce in the region. The wines ferment spontaneously and mature in used barrels (maximum 20% new wood), often with whole bunches.
Burgundy without added sulphur
Sans Sulfites Ajouté - without added sulphur - is written on every label of the François de Nicolay line. This requires flawless grapes, meticulous hygiene and the courage to relinquish control. The wines show an unvarnished side of Burgundy: the Côtes de Beaune „La Grande Châtelaine“ has an aroma of ripe pears and roasted hazelnuts, mineral on the palate with a salty finish. Who Chardonnay beyond vanilla and buttered toast will find Burgundy in its most authentic form here.