Arnoux Lachaux - Cordero Distribuzione

The empirical approach in the winemaking means that Charles Lachaux doesn't really take safety measures when it comes to risks.

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In fact, the worse scenario, according to him, is that the one ends up working safely, leaving less space for experimentation, and thinking that it is easy to produce a good flawless wine. However, for Charles this path is unfeasible.

But let’s go back: who is Charles Lachaux? He is one of the three children of Florence Arnoux-Lachaux, the actual owner of the compagny, daughter of Robert Arnoux. The estate is located in Vosne-Romanée and has secular origins, dating back to 1858 under the name of Domaine Robert Arnoux, before to become Domaine Arnoux-Lachaux in 2007.

After finishing his studies, Charles takes his first steps in the wine world working for the well-known domaine Armand Rousseau, under the supervision of Eric Rousseau. Thanks to this working experience, and also to his world-wide traveling, Charles sharpens his enological knowledge. Upon his return to the estate in 2012, he took control of the winemaking process and the vineyard management of the family estate. Biodynamic is his philosophy. The mechanical method is really not for him. The revolution, according to him, starts from the vineyard: he lets the grass to freely grow and he prunes using the so-called Gobelet-Poussard method, that he calls “The Arnoux-Lachaux Gobelet”. It is a method that he created and it is based on the famous Guyot-Poussard prune. With this method, the trellis can be significantly taller of the traditional 100-110 centimeters. At the Domaine Arnoux-Lachaux, the branches can grow up to 1.6 meters. In the cellar, the winemaking totally takes place for the whole bunch.

In 2018, there was another important change to the domaine: his wife, Louise, came up with a new label, using the codes of the old labels of the family. According to Charles, this decision was made in order for people to better understand the philosophy and the new working method of Arnoux-Lachaux.

Charles with his mother Florence, that takes care of all the administrative and bureaucratic aspects, found his working inspiration in the Japanese cuisine, where one is always looking for the best ingredients. In the Japanese cuisine, an excessive preparation can ruin a meal. And Charles uses these two principles in his wine philosophy. The grapes need to be so perfect that the job in the cellar becomes just a minimum second-hand job. For the same reason, in 2020, Charles started experimenting custom ceramic tubs, becoming the only ones in Burgundy.
Compared to oak barrels, which can provide from vintage to vintage a different taste to the wine, ceramic doesn’t give the wine an additional taste. The ceramic container doesn’t dry up, and it allows air exchange, giving Charles time to extend the aging time to 30 months. The result is clear: fine wine with accurate complexity that can be aged for many, many years to come.

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