OMAINE HUBERT LAMY
The Lamy family works in vineyard since 1640. The Domaine Hubert Lamy has been created by Hubert Lamy in 1973. Before, Hubert worked with his father Jean Lamy. The Domaine was at this moment of 8 hectares, with mainly "regionale appellations" .
The Domaine has mainly developed itself in 1990's when new vines were baught or rent (Clos de la Chatenière, Derrière Chez Edouard, Murgers des dents de Chien, Clos du Meix, Santenay Clos des Hâtes) or planted (En Remilly). Some vines which were in Pinot Noir were changed in Chardonnay because it was a better choice for the type of soil (La Princée).
Olivier Lamy, after his studies in wine making and wine commercialisation, has joined the Domaine in 1995. Before, he made lots of training courses in several Domaines and tastings of wines from all over the world. He brought new ideas and new methods of works in vines and in the cellar.
Nowadays, the Domaine has 17 hectares : ¾ in Chardonnay and ¼ in Pinot Noir. The vines are in few appellations : Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay. There are 18 appellations, about 100 000 bottles made per year.
70% of the production is exported all over the world. The rest is sold in France, in wine merchants, restaurants, shops and for private customers.
At the beginning, the wines were made in a little vathouse in the center of the village, it wasn't useful. In 1979, Hubert decided to built a new vathouse, a practical one. It was finished in 1981 and the work was easier since that. In 2003, the vathouse was extended from 600 m2 to 1200m2. It's made of three floors. The first one is the one with the vats, vinification material ( destemmer, conveyor belt, 2 newmatic press, vibrating sorting table …) and the labelling line. The second one, which is under, is the storage of bottles, ready orders and with the bottling line. The thirds one, which is underground, is the cellar, one for the white wines and another one for the red wines. Both are barrels aging.
Vinification in white : White grapes arrive in the vathouse and are put in the press by a conveyor belt. Grapes are pressed and the juice is put in stainless steel vat for 1 night for settling. The day after, the clear juice go down by gravity in the cellar and is put in barrels. Barrels are of 300 liters and 600 liters ("demi-muid"). Alcolic and malolactic fermentations are made in barrels .
Vinification in red : Red grapes are sorted on a vibrating sorting table. Then, they go in the destemmer and in cement vats by a conveyor belt. After between 3 and 10 days, alcolic fermentations starts. It lasts during about 2 weeks. Then, the most is devating and pressed, the juice in settled during one night and after is put in barrels for aging.
Wines are bottled after about 15 months of barrels maturing.
And after labelling, bottles are ready to sell …..