Domaine Ballot-Millot

Meursault

Meet the producer

The history of Domaine Ballot Millot dates to the 17th century, specifically in 1630, when Charles Ballot acquired his first vines, unknowingly setting the stage for a long family legacy. In 2000, the sixteenth generation took over the estate, represented by another Charles Ballot, who now leads this esteemed vineyard in Meursault. 

The Domaine produces approximately 60,000 bottles annually, covering around twenty of the most prestigious appellations in the Côte de Beaune. It encompasses over ten hectares, with 8 hectares dedicated to white grapes, primarily Chardonnay, in the Meursault and Chassagne Montrachet appellations, 2 hectares of Pinot Noir in Pommard, Volnay, and Beaune, along with an additional half-hectare of Aligoté. 

The Estate’s philosophy

Honoring his remarkable heritage and dedicated to environmental preservation, Charles Ballot merges traditional family practices with contemporary viticulture and winemaking techniques.

The vineyard is ploughed, chemical herbicides are avoided, and treatments are applied judiciously. His guiding principles include minimizing soil disturbance, reducing stress on the vines, and being attentive to their needs. 

Meticulous pruning, careful bud thinning to manage yields, and exclusively manual harvesting with sorting in the vineyard ensure the highest quality grapes. 

White Winemaking and Ageing Process

For white wine production, whole grapes undergo a lengthy, low-pressure pressing. After blending in tanks, the must is transferred to barrels, where alcoholic fermentation takes place naturally at cellar temperatures, aided by indigenous yeasts. 

Following this, malolactic fermentation occurs, allowing the wine to mature for approximately twelve months in the same barrels without bâtonnage. Oxygen levels are meticulously monitored throughout the aging process. 

The use of new barrels is kept moderate, ranging from 10 to 15% for "Village" appellations and 20 to 25% for "Premiers Crus," with adjustments made based on the specific characteristics of each vintage. 

At the end of autumn, the white wine is racked and blended in stainless steel tanks, enabling it to regain its full expression and complexity before being bottled at the beginning of the following year, following a light filtration to maintain freshness and clarity. The bottling date is always determined according to the lunar calendar, with the aim of producing pure, elegant, and balanced white wine. 

Red Winemaking and Ageing Process

For red wine production, a gentle and gradual extraction process is employed. After a cold pre-fermentation maceration lasting five to seven days, with a quarter of whole grapes usually added for Pommard, the alcoholic fermentation begins, lasting about three weeks at a maximum temperature of 28 degrees. 

The wines are then transferred in barrels, with press juice separated from free-run juice, marking the start of the aging process. During this time, malolactic fermentation occurs, and a single racking takes place in November to blend the barrels of each appellation in a tank.

The wine rests here before bottling, and a slight deposit may form during aging due to the absence of filtration. This production method results in red wines that are fruity, charming, and powerful. 

Key information

  • The estate is located in Meursault, Côte de Beaune, Bourgogne

  • Pinot Noir, Chardonnay, Aligoté

  • Please contact us to know this information.

  • Chemical herbicides are avoided, and treatments are applied judiciously