Bourgogne de Vigne en Verre

35 Domaines, 35 Identités,
300 ha de vignobles,
90 AOC de Bourgogne

Bourgogne de Vigne en Verre a été créé il y a plus de 30 ans, en 1981. Ce regroupement de 12 domaines, visionnaire à l’époque, véritable continuité de chacun d’entre eux, répond plus que jamais aux besoins des professionnels du monde du vin.

Qui sommes-nous ?

DOMAINE MARRONNIER ROSE

Sylvain Dory

The domaine is tucked away in Vauxrenard, at the end of the La Mauvaise valley.

Sylvain Dory joined the family domaine in 1988. He worked alongside his father, Jacques, until 2007 when he took over sole management of the property. He is the family’s sixth generation of wine growers.

The 7 hectares of Julienas are located in the "Les Mouilles" climat, where the stony schist and granite soils naturally curb the yields, thereby ensuring excellent maturity levels in the grapes. The vines on this south-facing hillside are neither trellised nor mechanized. They are planted at a density of 9,000 vines/ha.

Vinification

Harvesting is carried out by hand, with the grapes transported to the vat room in crates. The harvested grapes are transferred into a vat after partial destemming (20-30%). Because of the natural maturity potential of his vines, Sylvain keeps his grapes whole to preserve the freshness and fruit of the Gamay. Vinification lasts 10-15 days depending on the vintage.

The wines do not undergo any oak ageing and are usually bottled in the spring.

Sylvain Dory

The domaine is tucked away in Vauxrenard, at the end of the La Mauvaise valley.

Sylvain Dory joined the family domaine in 1988. He worked alongside his father, Jacques, until 2007 when he took over sole management of the property. He is the family’s sixth generation of wine growers.

The 7 hectares of Julienas are located in the "Les Mouilles" climat, where the stony schist and granite soils naturally curb the yields, thereby ensuring excellent maturity levels in the grapes. The vines on this south-facing hillside are neither trellised nor mechanized. They are planted at a density of 9,000 vines/ha.

Vinification

Harvesting is carried out by hand, with the grapes transported to the vat room in crates. The harvested grapes are transferred into a vat after partial destemming (20-30%). Because of the natural maturity potential of his vines, Sylvain keeps his grapes whole to preserve the freshness and fruit of the Gamay. Vinification lasts 10-15 days depending on the vintage.

The wines do not undergo any oak ageing and are usually bottled in the spring.

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