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 Chapuis

François Chapuis

" Au domaine, nous prônons une viticulture réfléchie et soucieuse du milieu naturel. Cette philosophie doit dépasser les notions premières de rentabilité. "

"At the domaine, we are committed to sustainable and environmentally-friendly viticulture. This philosophy must go beyond the notion of profitability.”

 

THE DOMAINE

The vines, an enduring love story.

Since 1997, the 13 hectare domaine has been managed by François, representing the young Chapuis generation.  The estate, which used to practice mixed farming in the 70's, has gradually converted to viticulture.

The family always works together. Jean, Josette and François Chapuis, father, mother and son, all roll up their sleeves, determined to be masters of their craft.
The trio is bound by strong family ties, which are reinforced by shared work and the satisfaction of producing quality wine.  For them, the vine is a labour of love.

 

The wine producer

François Chapuis is a wine producer with high standards and is a proponent of responsible viticulture. Insecticides have been banned from his domaine for 10 years now. “Nature has found its own natural defenses", he says.  He has significantly reduced the use of treatments against mildew and powdery mildew, going beyond the requirements of sustainable growing.

The vines are pampered.
Ploughing, earthing up and de-earthing, hoeing, and mechanical weeding are carried out on all the parcels (around twenty). These are worked at least four times a year.

This provides several benefits:

  • The roots dig deep into the soil and can draw nourishment from substances unique to the terroir;
  • Wild grass and weeds are buried which creates organic matter and prevents the use of fertilizer;
  • The soils are "aerated", helping to protect and generate microbial life.

One word can best describe François Chapuis - Diligent!

THE WINES

The domaine's Pinot Noirs come from a location known as "Les Cras" on the slopes of Mancey.  After a maceration period of 10-15 days, depending on the vintage, the wines are partially aged in barrels (about 25%). This is a delectable Burgundy, with lovely black cherry aromas on the nose.  Supple and fruity, its fine tannins should allow it to age for 5-6 years.

The same delicious character can also be found in the domaine's Mâcon wines. From clay-limestone soils, the Macon Mancey wines show the freshness of their grape variety on the nose, chiefly dominated by red berry aromas.  Lively, round and robust, they offer up spicy, peppery aromas.

The whites, which are fairly round, possess a lovely fresh character. On the nose, the aromas are characteristic of the grape variety: white flowers, white-fleshed fruit; pears and white peaches.

 

François Chapuis

" Au domaine, nous prônons une viticulture réfléchie et soucieuse du milieu naturel. Cette philosophie doit dépasser les notions premières de rentabilité. "

"At the domaine, we are committed to sustainable and environmentally-friendly viticulture. This philosophy must go beyond the notion of profitability.”

 

THE DOMAINE

The vines, an enduring love story.

Since 1997, the 13 hectare domaine has been managed by François, representing the young Chapuis generation.  The estate, which used to practice mixed farming in the 70's, has gradually converted to viticulture.

The family always works together. Jean, Josette and François Chapuis, father, mother and son, all roll up their sleeves, determined to be masters of their craft.
The trio is bound by strong family ties, which are reinforced by shared work and the satisfaction of producing quality wine.  For them, the vine is a labour of love.

 

The wine producer

François Chapuis is a wine producer with high standards and is a proponent of responsible viticulture. Insecticides have been banned from his domaine for 10 years now. “Nature has found its own natural defenses", he says.  He has significantly reduced the use of treatments against mildew and powdery mildew, going beyond the requirements of sustainable growing.

The vines are pampered.
Ploughing, earthing up and de-earthing, hoeing, and mechanical weeding are carried out on all the parcels (around twenty). These are worked at least four times a year.

This provides several benefits:

  • The roots dig deep into the soil and can draw nourishment from substances unique to the terroir;
  • Wild grass and weeds are buried which creates organic matter and prevents the use of fertilizer;
  • The soils are "aerated", helping to protect and generate microbial life.

One word can best describe François Chapuis - Diligent!

THE WINES

The domaine's Pinot Noirs come from a location known as "Les Cras" on the slopes of Mancey.  After a maceration period of 10-15 days, depending on the vintage, the wines are partially aged in barrels (about 25%). This is a delectable Burgundy, with lovely black cherry aromas on the nose.  Supple and fruity, its fine tannins should allow it to age for 5-6 years.

The same delicious character can also be found in the domaine's Mâcon wines. From clay-limestone soils, the Macon Mancey wines show the freshness of their grape variety on the nose, chiefly dominated by red berry aromas.  Lively, round and robust, they offer up spicy, peppery aromas.

The whites, which are fairly round, possess a lovely fresh character. On the nose, the aromas are characteristic of the grape variety: white flowers, white-fleshed fruit; pears and white peaches.

 

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