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 ?

Domain Vauroux

Olivier Tricon

" Une fois que mon vin est en bouteille, je n'ai plus grand chose à raconter, je préfère le laisser parler et vous le faire partager. "

“Once my wine is bottled, I have nothing more to say, I prefer to let the wine speak for itself and to share it with you.”

 

THE DOMAINE

Domaine de Vauroux was created in 1956 by the Tricon family.

They started growing their first vines in 1972. As the domaine has grown, it has successfully combined modern and traditional approaches, particularly with respect to its winemaking practices.

Oliver Tricon has been managing the estate since 1999, following in the family tradition.

The vineyards are located around the village of Chablis onsoutheast and southwest facing slopes with ideal exposure to the sun.  The marly limestone soil, with a high Kimmeridgian content, gives our wines all the characteristics expected of authentic Chablis. The single grape variety used is the Chardonnay: the vines grow in harsh conditions as the soil is very stony and dry.

On his 43 hectares, Olivier Tricon produces: Chablis, Chablis Premier Cru Montmains, Chablis Premier Cru Montée de Tonnerre, and Chablis Grand Cru Bougros.

Olivier Tricon

"After studying viticulture and oenology in Beaune, I worked in various French wine regions, then as cellar master at the family domaine. At the same time, I was working as a broker which quickly led me to setting up as a négociant myself.

In 1998, I bought Domaine de Vauroux, while continuing to build my business as a négociant. Being in a position to work 4 km from Chablis meant that I didn’t lose my identity and helped me to see the big picture and therefore work in a completely independent manner.  Once my wine is bottled, I have nothing more to say, I prefer to let the wine speak for itself and to share it with you.” 

From viticulture to vinification

"Making a good wine starts in the vineyard: our vines are worked according to "reasoned agriculture" principles, respecting the environment and the land made up of clay-limestone soil, rich in kimmeridgian, which gives our wines their identity. Here the Chardonnay grape finds itself on stony terrain, with difficult growing conditions, resulting in low yields and highly concentrated aromas."

Fermentation is either carried out in stainless steel vats to retain the Chablis' freshness, or, in the case of the premiers and grands crus, in oak barrels.  In both cases, the domaine will typically carry out a special pressing, low temperature fermentation, long vinification and bottling 12-18 months after the harvest.

ADRESSE

Route d'Avallon
89800 CHABLIS


Olivier Tricon

" Une fois que mon vin est en bouteille, je n'ai plus grand chose à raconter, je préfère le laisser parler et vous le faire partager. "

“Once my wine is bottled, I have nothing more to say, I prefer to let the wine speak for itself and to share it with you.”

 

THE DOMAINE

Domaine de Vauroux was created in 1956 by the Tricon family.

They started growing their first vines in 1972. As the domaine has grown, it has successfully combined modern and traditional approaches, particularly with respect to its winemaking practices.

Oliver Tricon has been managing the estate since 1999, following in the family tradition.

The vineyards are located around the village of Chablis onsoutheast and southwest facing slopes with ideal exposure to the sun.  The marly limestone soil, with a high Kimmeridgian content, gives our wines all the characteristics expected of authentic Chablis. The single grape variety used is the Chardonnay: the vines grow in harsh conditions as the soil is very stony and dry.

On his 43 hectares, Olivier Tricon produces: Chablis, Chablis Premier Cru Montmains, Chablis Premier Cru Montée de Tonnerre, and Chablis Grand Cru Bougros.

Olivier Tricon

"After studying viticulture and oenology in Beaune, I worked in various French wine regions, then as cellar master at the family domaine. At the same time, I was working as a broker which quickly led me to setting up as a négociant myself.

In 1998, I bought Domaine de Vauroux, while continuing to build my business as a négociant. Being in a position to work 4 km from Chablis meant that I didn’t lose my identity and helped me to see the big picture and therefore work in a completely independent manner.  Once my wine is bottled, I have nothing more to say, I prefer to let the wine speak for itself and to share it with you.” 

From viticulture to vinification

"Making a good wine starts in the vineyard: our vines are worked according to "reasoned agriculture" principles, respecting the environment and the land made up of clay-limestone soil, rich in kimmeridgian, which gives our wines their identity. Here the Chardonnay grape finds itself on stony terrain, with difficult growing conditions, resulting in low yields and highly concentrated aromas."

Fermentation is either carried out in stainless steel vats to retain the Chablis' freshness, or, in the case of the premiers and grands crus, in oak barrels.  In both cases, the domaine will typically carry out a special pressing, low temperature fermentation, long vinification and bottling 12-18 months after the harvest.

ADRESSE

Route d'Avallon
89800 CHABLIS


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