Once owned by a certain Mr. Bataille, this vineyard lies alongside the former road linking Beaune to Vergy, which explains the name Vergelesses (or Vergelosses in 830).
Clos de la Bataillère was already highly renowned in the 19th century. In 1855, Jules Lavalle, a botanist and naturalist and a pioneer of the classification of Burgundy climats, noted that La Bataillère ranked among the most highly regarded climats, describing it as a “tête de cuvée.”
Covering 1.87 hectares, the estate’s largest parcel benefits from an ideal south to south-east exposure.
Planted predominantly with Chardonnay over 1.30 hectares, it nonetheless retains, on the northern part of the clos, 0.5 hectares of old-vine Pinot Noir, bearing witness to the historical heritage of this unique site.
The soil is mainly composed of limestone and sand.
This white wine is characterized by its balance and energy, as well as its length and elegance. It pairs perfectly with poultry in a cream sauce or scallops with lemon butter.
Location & terroir
Grape variety : 100% Chardonnay
Altitude : approximately 250 metres, mid-slope
Exposure : East / South-East
Soil : sandy limestone
Average vine age : 15 years
Viticulture
Gentle pruning using the Guyot-Poussard method, promoting optimal sap flow
Soil management through hilling and de-hilling, with organic protection
Yield: approximately 45 hl/ha
Hand-harvested in small 15kg perforated crates
Parcel-level sorting
Vinification & Ageing
Whole-cluster gentle pressing
Cold settling for 24 to 48 hours
Alcoholic and malolactic fermentations in 400l French oak barrels
Aged for 12 months in 400l barrels, followed by 6 months in stainless steel tanks
Tasting Notes
Colour: pale golden yellow
Nose: white flowers, white peach, and a mineral touch
Palate: full-bodied and structured, with a fine balance between energy and creaminess, leading to a long, mouthwatering finish
Food & Wine Pairings
Grilled or sauced fish: sea bass, turbot, sole
Scallops
Poultry with cream and morels
Cheese: Comté, aged goat’s cheese
