WINERY: The roots of the Leflaive family go back to 1717 when Claude Leflaive took up residence in Puligny-Montrachet, intent upon cultivating several acres of vineyards. The domaine, in its present form, was created by Joseph Leflaive between the years of 1910-1930, as a result of his successive purchases of vineyards and houses.

WINE: This is the largest 1er Cru of Puligny. Looking closely at a map of the 1er Cru, you’ll notice patches of vineyards declassified to the village level. During soil work at the end of the 19th century, the nature of the soil was artificially changed with the addition of foreign soil types. The name has two potential origins: either the “folles terres” (crazy land) because of the numerous landslides that happened in the past after heavy rain, or the “feu follet” (Will-o’-the-wisp), an atmospheric phenomenon which creates a “ghost light” that appears above a humid area at night.

Les Folatières –3 parcels in Puligny-Montrachet,
1ha 26a (3.11 acres)
“la 6”: 6.2 ouvrées (0.66 acre), in 1962
“la 4”: 4.5 ouvrées (0.48 acre), planted in 1983
“la 18”: 18.6 ouvrées (1.97 acre), planted in 1969 and 1999

The 2022 vintage was ultimately an excellent surprise for all the winegrowers in Burgundy, in quantity and above all in quality. The hot, even scorching summer that we experienced made us wonder about how our vines would react. It is clear that they adapted very well, which allows us to be optimistic about this 2022 vintage. The weather was nice and warm in the first half of July, then hot with a heat wave on July 19 and 20. Fortunately the morning temperatures remained below 20°C. We experienced a third heat wave from August 1-4. From August 14, the weather became milder again with small daily rains which allowed the vegetation to finish its maturity. We began the harvest on August 25, which exactly met our expectations, allowing us to accelerate the harvest while allowing long pressings, beneficial for the quality of the musts.

Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must. Alcoholic fermentation in oak casks, 20% new (maximum 1/3 Vosges, minimum 2/3 Allier). After 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling. Fining and very light filtering if necessary.