Presentation
Located in the commune of Marsannay-La-Côte, in the Côte de Nuits, 5km south of Dijon, the domaine has grown over the generations. Vines have been handed down in this family since 1800, thanks to their ancestors. Today, Valérie and Philippe manage and develop the estate, cultivating 23 hectares of vines in the Marsannay, Fixin and Gevrey-Chambertin appellations. For over 40 years, the domaine has been a member of the Vignerons Indépendants de France confederation.
Location
Plots located mid-slope on clay-rich soils with crinoidal limestone, which give this Gevrey its remarkable structure.
Terroir
Soil composed of alluvium, limestone scree, and sandy marl.
In the vineyard
Soil and vine management are essential: moderate plowing begins at the end of winter to aerate the soils and stimulate microbial life. Compost adapted to each plot is applied to naturally restart the plant's vegetative cycle.
All vineyard work—debudding, trellising, and leaf-thinning—is carried out with great precision throughout the growing season, always driven by a quest for quality.
These careful interventions help control yields and concentrate the grapes for greater aromatic depth and structure.
Harvest
Grapes are harvested at their optimal point of ripeness.
Winemaking
Harvesting is done entirely by hand. Grapes are first sorted in the vineyard, then again in the winery by a team of 8 people across two sorting tables. Grapes arrive in 15-kg perforated crates to preserve fruit integrity.
The first table removes moisture, dried berries, and small insects (such as ladybugs and earwigs). The second allows selection of the finest bunches, with some clusters retained whole for fermentation, depending on the vintage and cuvée.
Between 20% and 50% of whole bunches may be kept—sorting is a crucial step for producing exceptional wines.
Grapes are then transferred into temperature-controlled vats using stainless steel bins for a cold maceration, ideal for Pinot Noir, lasting 7 to 10 days.
Vinification is traditional and natural. Indigenous yeasts are used for fermentation, which occurs spontaneously. The must is gently infused for 10 to 15 days, with tastings once or twice daily. Gentle punch-downs and pump-overs are performed based on feel to ensure a soft, balanced extraction.
Temperatures are carefully controlled throughout fermentation.
The marc is then pressed gently using a pneumatic press, and gravity-fed racking is used to respect the integrity of the wine.
Ageing
The wine is aged for 12 to 18 months, depending on the vintage, in oak barrels sourced from the finest French forests (Central France), with 10% to 30% new oak depending on the appellation.
Red wines are aged in traditional 228-liter Burgundy barrels from a variety of coopers and forests, using medium and deep toasting to bring out the wood’s core aromas.
Varietal
Pinot Noir : 100%
Specifications
Production volume : 2 000
Age of vines : 85 years old
Serving
Serving temperature: 16 to 18°C
Ageing potential
5 to 10 years
Tasting
Powerful and Generous: Bursting with ripe fruit, the palate is both smooth, deep, and juicy. The mid-palate delivers restrained power, with fleshy tannins and a spicy finish.
Food pairings
Pair it with a prime rib of beef, braised or sauced lamb, beef bourguignon, or game meats—whether feathered or furred. It also complements dishes like zander fillet or tuna in red wine sauce.
This wine also shines alongside strong cow’s milk cheeses, especially regional specialties like Époisses or Ami du Chambertin.
