Dynamic Higher Education Thesis

01. RESUME

geographical location

Chambertin is produced in a sub-region of Burgundy, France. It is produced in one of the most prestigious areas of the region. The area is famous for producing some of the best Pinot Noir in the world, thanks to its unique terrain that combines limestone and clay rich soils with a favorable microclimate.

chambertin

leonardo dugnani

XX/XX/20XX

type of grapes

Chambertin wines are exclusively made with Pinot Noir, the main grape variety of Burgundy.

06. METhODOLOGy

Organolectic properties

aromas

taste

food combination

Game meats

Mushrooms

Red meats

food combination

Duck

Soft cheeses

Mature cheeses

Differences in the Winemaking Process.

Chambertin winemaking techniques follow traditions, varying little especially in the cultivation of the grape variety.

Vineyard Management

Harvest

Fermentation

Aging

Differences between producers

the end

Explosion of aromas

The combination of aromas and flavours that the wine acquires during its aging period make Chambertin rich and complex, with intense aromas of red fruit such as cherry, raspberry and blackcurrant, accompanied by more subtle notes of flowers such as violet and rose. With aging, more tertiary aromas develop, such as leather, truffle, earthiness and notes of spices such as cinnamon or cloves.

The grapes are harvested strictly by hand, to select only the best possible fruit. This is particularly important for Pinot Noir, a very delicate variety that requires special care during the harvest to avoid damage to the bunches.

Although the general characteristics of Chambertin are fairly similar, there can be small differences in the winemaking process depending on the producer. Some may use more traditional methods, such as a long fermentation or different wood barrels, while others may adopt more modern techniques to emphasize the freshness and purity of the fruit.

Explosion of flavours

On the palate, Chambertin is known for its elegance and structure. It is a wine that perfectly balances acidity, soft tannins and a deep fruit complexity. Its taste is attributable, as with the aroma, to ripe red fruits, subtle earthy tones and sometimes a smoky or mineral aftertaste. With aging, these characteristics evolve, creating an increasingly complex wine.

A unique wine

Chambertin has organoleptic properties that make it one of the most admired wines in the world. When young, the wine has a ruby ​​red color, which tends to become more intense with age.

Chambertin vineyards are very researched and generally have low yields compared to other vineyards. The vines are managed with great care, to ensure that each bunch of grapes reaches full ripeness and concentration of flavors. They are very delicate vines that require attention and ideal soil.

Fermentation usually takes place in small open tanks, to allow a delicate extraction of color, tannins and aromas from the skins. Some producers may choose to do a cold maceration before fermentation, to increase the fruity aromas and structure of the wine.

After fermentation, the wine is generally aged in French wood barrels. Wood influences the wine by adding complexity and a light hint of spice and vanilla. The aging generally lasts 12 to 24 months, depending on the producer's choices. Some producers prefer a shorter aging to emphasize the freshness of the fruit, while others opt for a longer aging to increase complexity.