A STRONGLY COMMITTED KNOW-HOW

Our ambition is to reveal the individual expression of our terroirs and parcels, thanks to a precise and sustainable work in the vineyards, favouring organic farming, followed by patient, natural and low-interventionist winemaking.

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in the vineyard & in the cellar

For more than 20 years we step by step set up a sustainable viticulture without chemical inputs, encouraging biological life in the soil and biodiversity in the environment of the vines: in 2013 Château du Clos has been one of the first of the Pouilly-Fuissé estates to become organic certified. Domaine Joseph Burrier has got this certification in 2021, and the whites of Château de Beauregard in 2022. In addition from 2012 we started to replant many hedges around our vineyards.

Our ambition is to reveal in our wines the individual expression of the Terroirs and Parcels. In that goal, we adapt our viticulture practices to each plot, a sort of ‘Haute Couture’ viticulture, and at the winery, our winemaking is patient, natural and low-interventionist, in order to allow the expression of the individual style of the terroirs and parcels with precision and purity.

OUR WHITE WINES

At the pressing time, we are looking for the extraction of antioxidants and polyphenols from the skins, which are very interesting for the complexity of the aromas and for the ability to age. The must are then slightly clarified by simple gravity at 15°C for 24 hours (debourbage) and then put in cask mainly in Burgundian barrels of 228 l (pieces). Then the ageing will last about 10 months on fine lees with regular ‘batonnage’ for a better protection and for adding complexity and structure. We allow a longer ageing to the 1st Crus, up to 18 months, the last months taking place in stainless steel tanks.

Our red wines

All our Beaujolais vines are grown organically. At the plantation time, we favour the Massale selection to preserve the high quality heritage of old Gamay varieties. After sorting the grapes on a vibrating table, they are partially destemmed before starting the maceration and fermentation process without using sulphites. Our macerations are quite short, 8 to 10 days, including daily pigeage and juice pumping up, mainly in conical wooden vats (Seguin-Moreau and Stockinger), for seeking elegance and finesse. After pressing the wines are aged in 228l barrels for 10 months.