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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Bouzeron
Aligoté Doré 10 - 90 years Clay, Limestone, Marl 12.5 ha
Bourgogne Blanc
Les Clous Aimé
Chardonnay 20 - 55 years Clay, Limestone 3.4 ha
Rully Blanc
Les Saint-Jacques
Chardonnay 17 years Clay, Limestone, Silt 1.7 ha
Saint-Aubin Blanc 1er Cru
Les Perrières
Chardonnay 25 years Clay, Limestone .41 ha
Rully Blanc 1er Cru
Grésigny
Chardonnay 85 years Clay, Limestone, Gray Marl .55 ha
Rully Blanc 1er Cru
Montpalais
Chardonnay 10 years Clay, Limestone, Sand .4 ha
Rully Blanc 1er Cru
Les Margotés
Chardonnay 20-60 years White clay, Limestone 1 ha
Bourgogne Rouge
La Fortune
Pinot Noir 20 - 25 years Clay, Limestone 2.3 ha
Bourgogne Rouge
Les Clous
Pinot Noir 20 - 25 years Clay, Limestone .43 ha
Bourgogne Rouge
La Digoine
Pinot Noir 35 - 45 years Clay, Limestone 1.8 ha
Mercurey Rouge
Les Montots
Pinot Noir 40 - 50 years Clay, Limestone 1.6 ha
Rully Rouge 1er Cru
Les Champs Cloux
Pinot Noir 45 years average Clay, Limestone 1.9 ha
Santenay Rouge 1er Cru
Passetemps
Pinot Noir 45 years Clay .73 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Bouzeron:

• Wine is vinified in wood foudres, capacity of 30 to 40 hecto-liters

• The only intervention during fermentation and aging of wine is the maintaining of temperature between 20 and 22 degrees Celsius

• Each parcel is pressed separately in a small pneumatic press

• The must is put in stainless steel for a 24-36 hour cold-soak, then the wine is transferred to foudre where it stays for fermentation and élevage

•  The lees are never stirred unless it is needed (in the case of reduction for example)

• The wine is raised for 10-12 months depending on the vintage


Bourgogne Côte Chalonnaise Les Clous Aimé & Rully Les Saints Jacques :

• Fermentation and raising of the wine are identical to the Bouzeron, except 80% of the fermentation and aging is in foudre and 20% is in barrel


Saint-Aubin Blanc 1er Cru Les Perrières:
• Fermented 12 days in demi-muid and barrel
• Malolactic fermentation in demi-muid and barrel
• Aged in demi-muid and barrel 12-18 months, 25% new wood
• Aged in bottle 12 months

Rully Blanc 1er Cru Grésigny:
• Fermented 25 days in barrel
• Malolactic fermentation in barrel
• Aged in barrel 12-18 months, 25% new wood
• Aged in bottle 12 months

Rully Blanc 1er Cru Montpalais:
• Fermented 8 days in barrel
• Malolactic fermentation in barrel
• Aged in barrel 12-18 months, 25% new wood
• Aged in bottle 12 months

Rully Blanc 1er Cru Les Margotés:
• Fermented 3 weeks in foudre, 15 days in barrel
• Malolactic fermentation in foudre and barrel
• Aged in barrel 12-18 months, 40% new wood
• Aged in bottle 12 months

Bourgogne Côte Chalonnaise La Fortune, Les Clous, & La Digoine

• Careful selection and sorting of the grapes is done in the vineyard

• Wine is fermented and aged in wood tanks with a minimum 2/3 of the stems, depending on the vintage

• The wine stays in tank for 10-12 days, so as to add extra skin tannins and just a little tannin from the seeds and stems

• After alcoholic fermentation, the wine and must are separated and the must is pressed

• The pressed must is tasted separately and sometimes blended back into the wine

• The wine is raised for 10-12 months depending on the vintage


Mercurey Les Montots, Rully Rouge 1er Cru Les Champs Cloux:

•  Fermentation and aging is identical to the Fortune and Digoine except the wine stays in tank for 14-17 days during fermentation

• In general, this style of fermentation depends exclusively on the quality of the grapes that enters the cellar. The balance and vibrancy in these wines comes from the quality of the grapes, the level of maturity, their cleanliness, and the quality of the skin. If everything is in balance, the wines will express their village of origin to reveal their native terroir.


Santenay Rouge 1er Cru Passetemps:
• Fermented 22 days in open wood tank
• Pumpovers at the beginning of fermentation, punchdowns and pumpovers at the end of fermentation
• Malolactic fermentation in barrel
• Aged in barrel 12-18 months, 10% new wood
• Aged in bottle 12 months

General Information

Country
France
Region
Burgundy
Appellation(s)
Bourgogne, Rully, Mercurey, Bouzeron
Producer
Aubert de Villaine
Founded
1971
Annual Production
11,000
Farming
Organic (certified)
Website
http://www.de-villaine.com
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