Corton and Corton Charlemagne Grand Cru, Aloxe Corton, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. The Aloxe Corton village in Burgundy has three "grand crus": Le Corton, Corton-Charlemagne, and Charlemagne. By far the largest is Corton that can be used both for red wines and for white wines. The other two are used for white wines only. The Aloxe Corton commune is located in the northern part of Côte de Beaune in central Burgundy, neighbouring Ladoix-Serrigny and Pernand-Vergelesses. The red wines are exclusively made from the pinot noir grape variety and the white wines from chardonnay. The total vineyard area is around 100 hectares. 95% of production is red. It is the largest for the grands crus in Bourgogne. There are several vineyard names ("climat") that are sometimes used on the labels on the wines. For example: Les Pougets, Les Chaumes, Les Fiètres, Les Bressandes, Clos des Meix, Les Renardes, Les Grèves, Clos du Roi. Les Hospices de Beaune has a number of parcels in this area. Corton is the only grand cru for red wines in the Côte de Beaune. All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Cadus cooperage, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. Tonnellerie Cadus is a cooperage (barrel maker) in the heart of Bourgogne in Ladoix-Serrigny just north of Beaune. It belongs to the Louis Jadot négociant (wine merchant and wine producer) but also sells its barrels to other wineries. They make barrels of all sizes, including the Burgundian pièce of 228 litres and the Bordelais barrique of 225 litres. Making a barrel is still very much a hand craft. It starts with selecting the wood from oak grown in France or, increasingly, other countries. The wood is cut in rough planks that are let to dry in the wood yard for several years. The planks are then cut into precision shaped staves and then the assembly starts: The staves are put together in a cylinder held tight with the iron hoops. The cooper then heats the barrel over open fire, both to make it easier to bend the staves to the rounded shape and also to give the barrel it's toasting. The firing, or toasting ("chauffe"), can be soft, medium or strong and is one of the key parameters in the characteristics of a barrel. Other key elements are the provenance of the wood, albeit many argue that the tannin contents is more important than what forest the trees come from, the grain of the wood, and the craftsman's skills of the cooper. All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Beaujolais Cru villages, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. Beaujolais is the southern-most wine region in Burgundy in France. It is mainly producing red wines from the gamay grape, but it also makes some white wine using the chardonnay vine variety. The wines are generally fruity and aromatic. Most of it is drunk young, but the better qualities can be aged and then develop quite different taste and aroma profiles. Beaujolais is the largest sub-region in the Bourgogne wine country, covering some 20,000 hectares planted with vines. The vines mostly grow on sandy or granitic soils. Traditionally vines have to be trained in the gobelet style (bush vines) and grapes must be harvested manually, quite different from what is practiced in other parts of Bourgogne. In recent years experimental plantings with vines trained on wire (cordon, guyot) have been allowed in Beaujolais to make it possible to harvest with machine. (However, there are vineyards that have been trained in cordon since long time back.) The Beaujolais appellation is structured in the following levels: Beaujolais, Beaujolais Villages (better quality but without mention of the village, coming from 39 communes), and Beaujolais Cru. The top level is the "crus" (NB it is not called "grand cru") which always mention name of the village (cru) on the label. The cru wines come from ten villages considered to be the best areas for wine growing in Beaujolais: Brouilly, Côte de Brouilly, Morgon, Moulin à Vent, Juliénas, Chénas, Saint Amour, Régnié, Chiroubles, Fleurie. All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Domaine du Tracot and Domaine Dubost, Beaujolais, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. Domaine du Tracot and Domaine Dubost are the property of the Dubost family in the Beaujolais. It is managed by Jean-Paul Dubost, winemaker. It is a fairly substantial property with vineyards in several of the crus in Beaujolais: Moulin à Vent, Brouilly, Morgon, Regnié, Fleurie. The vineyards are planted with Beaujolais, the red grape variety of the Beaujolais. They also have small plots of vineyards planted with white chardonnay and viognier grapes. The winemaking and the winery is a mix of modern and traditional. They harvest the grapes by hand, as is the rule in Beaujolais. The grapes arrive at the winery and are sorted on a sorting table to eliminate bad fruit. The winery has on one side shining stainless steel fermentation tanks, and on the other traditional concrete vats. Being a relatively large producer in Beaujolais they export their wines to several different countries and have received positive mentions from several international wine critics. All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Domaine du Vissoux, Saint Vérand, Beaujolais, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. Domaine du Vissoux is the winery of Martine and Pierre-Marie Chermette. It has long been one of the most well-known and quality conscious producers of Beaujolais. The name comes from the little hamlet, near the village Saint Vérand, where the winery is located in the southern part of Beaujolais in Burgundy (Bourgogne). The winery has 25 hectares of vines. Almost all is planted with the traditional Beaujolais grape variety gamay (gamay noir à jus blanc). There are also two small plots of chardonnay for the (unusual) white Beaujolais wines. The Chermettes couple also own vineyards in other parts of Beaujolais and makes a range of wines: apart from "normal" Beaujolais they also make Brouilly, Fleurie, Moulin à Vent, Crémant de Bourgogne (since 2009) and crème de cassis from blackcurrants. The vineyards are farmed with an "eco-friendly" approach: The use a minimum of chemicals in the vineyards and do much of the crop control and soil management mechanically or by hand. Harvest is manual. In the wine cellar they use natural rather than cultured yeasts, try to keep chaptalisation to a minimum (sometimes not at all, they have a cuvée that is specifically not chaptalised) and use very little sulphur both in the vinification phase and at bottling. For the vinification they use "semi-carbonic" vinification with a shorter period under CO2 than in full carbonic maceration. All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Chateau de Chassagne Montrachet, Maison Michel Picard, Chassagne-Montrachet, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. Château de Chassagne-Montrachet is a wine estate in (naturally) the commune of Chassagne Montrachet in Burgundy, France. It is in the southern part of Côte d'Or, in Côte de Beaune (Bourgogne). It was created in 1951 by Louis Felix Picard but it is really the current owner, Michel Picard that has brought it to fame. The winery is in the chateau itself that, in addition to the wine making facilities, also is home to a boutique hotel and small table d'hote restaurant. On one hand the winery is very modern, with the latest vinification equipment. On the other it rests on ancient vaulted stone wine cellars where wine barrels and bottles are slowly maturing. The Maison Michel Picard, owner of Chateau de Chassagne Montrachet, makes a wide range of Burgundy wines: from the very luxurious Bâtard-Montrachet, one of the gems of Bourgogne, over Beaune cuvées to a 'plain' Bourgogne chardonnay and aligoté. The even make a Beaujolais which is one of the few red wines made by this winemaker. However, they also make some reds from pinot noir from other areas in Burgundy, but not under the Chateau name. http://www.michelpicard.com All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Clos des Langres, Domaine d'Ardhuy, Cote de Nuits, Burgundy, stock photography samples, by Per Karlsson, BKWine. THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos. Domaine d'Ardhuy owns two wine estates: the Domaine d'Ardhuy at Clos des Langres in Burgundy and the Domaine de la Cabotte in the Rhône Valley. The Domaine d'Ardhuy in Bourgogne is located magnificently in the 'monopole' vineyard Clos des Langres in Corgoloin where it has a charming winery in the middle of the vineyards. The Clos des Langres is just one of several vineyard plots the Domaine d'Ardhuy owns in Burgundy but it is certainly their best known cuvée. In total they have 42 hectares of vines in several different appellations in Burgundy in both the Côte de Nuits and the Cote de Beaune. Their wines range from regional appellations (Bourgogne Rouge and Blanc), over 14 village appellation, 15 premiers crus appellations to 6 grands crus (in Corton and Vougeot). Both red wines from pinot noir and white wines from chardonnay are made. The Clos des Langres vineyard is an AOC Côte de Nuits Village 'monopole' (single ownership) located just north of Ladoix and a bit south of Nuits Saint Georges. The vineyards are managed in 'lutte raisonnée' which means minimal use of chemical fertilisers or treatments. The soils are worked mechanically. To fight the grape worm they use sexual confusion pheromones. Vinification is traditional. Most of the red grapes are destemmed, but a small percentage may keep their stems. The grapes (or the must for the whites) are then put in fermentation tanks. Some pigeage (punching down of the cap) is done on the reds. Some of the wines are aged in wooden barrels in the barrel cellar under the main building. Carel Voorhuis, a Dutchman, is in charge of the winemaking. http://www.ardhuy.com THIS IS ONLY A SELECTION OF SAMPLES. Use the image SEARCH function to find more relevant photos.