# Bourgogne Chitry (2023)

- **Producer:** Pascal Robin
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, green apple, grapefruit, white blossom, minerality

## About this wine

Pascal Robin's Bourgogne Chitry is a 2023 vintage white wine made from 100% Chardonnay. It originates from the Bourgogne Chitry appellation in Burgundy, France, specifically the Auxerrois sub-region known for its mineral-rich limestone soils. Pascal Robin, a winemaker with extensive experience gained in Chablis, established his own Maison in 2018. His winemaking philosophy emphasizes patience and time to express the terroir. A unique aspect of his process involves playing jazz music in the cellar, which he believes imparts a distinctive character to his wines.

## Interesting facts

- Pascal Robin plays jazz music in his cellar, believing it influences the wine's character.
- The Chitry appellation shares similar chalky limestone soils with Chablis.
- Winemaker Pascal Robin has 36 years of prior experience in Chablis.
- The producer aims for wines that reflect the authenticity of the terroir.

## Food pairing

The wine's vibrant acidity and mineral backbone cut through richness and complement delicate flavors. Its citrus and orchard fruit notes pair well with seafood and fresh ingredients, while its minerality harmonizes with earthy elements like goat cheese and asparagus.

## Wine making process

The 2023 Bourgogne Chitry is produced using 100% Chardonnay grapes. Pascal Robin employs a winemaking approach that respects the terroir and natural processes. Key techniques include hand-harvesting, fermentation with indigenous yeasts, and aging on fine lees for 10 to 18 months. The wine is matured in either stainless steel or seasoned oak barrels (7-20 years old) to avoid overt oak influence. Robin's practices are guided by a philosophy of patience and time, working in the spirit of biodynamism and even incorporating jazz music into his cellar work, which he believes adds a unique character to the wine.