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 G. Lignier

Benoit Stehly

" La culture de la vigne se veut aussi respectueuse que possible de la plante et de son terroir. "

THE STORY CONTINUES

Established at the beginning of the 20th Century, Domaine Georges Lignier has successfully remained a family-owned estate.  It was the domaine’s founder, Georges Lignier, who was responsible for transforming it in to its current state; now a grand-father himself, it all started when he had inherited some vines from his father Jules. The buildings which the property occupies today came in to the family’s ownership at this time. He was determined to make it one of the largest and most important properties in Morey Saint Denis. To which end, he has been more than successful, as the domaine now covers 16 hectares. George’s son, Bernard, formed a partnership with him in 1949 in order to help with the planting of vines.  It was at this time that the domain broke away from the local cooperative, so as to concentrate on making wine under its own label. His own young son Georges, who took over from his father in 1970, established an integrated winemaking policy at the domain and greatly increased the bottling capacity. To this day, he contributes invaluable support drawing on his experience and shrewdness.

However, a new chapter has been added to the story with the arrival of his nephew Benoit Stehly at the property in 2002, after completing his oenology studies.

The domainenow covers 17 appellations over 16 hectares, distributed over 50 parcels of vines, planted principally with Pinot Noir.

THE VINE

The nurturing of the vine needs as much respect as possible for the plant and the soil. In this way, we allow natural grass-growth between the vines, and the vine-shoots are crushed in such a way as to favour microbes in the soil. We decide on vine treatments by monitoring the development of the plant and the climate in order to keep application to a minimum. The use of Guyot pruning, de-budding, green harvesting and leaf-plucking allows us to obtain optimum maturity and the finest expression of the different soils.

All our vines are planted on chalk-clay soil. The average age of the vines is 50 years, and there hasn’t been any major replanting for more than 15 years, resulting in a vineyard where production is regulated by means of low yields. The grapes, by being much smaller and more concentrated, deliver a deep-seated, clearexpression of the terroirof each site.

THE WINEMAKING

The harvest is principally manual. Using a loyal and tried and tested team, the harvest is able to be sorted directly at the vine. The vinification starts with 80% destemming, then we carry out a cold pre-fermentation soak for 4 to 5  days. The fermentation is temperature-controlled and periodic pumping over allows for a gentle extraction and colour stability.

Once the alcoholic fermentation has finished, 3 to 4 days of supplementary maceration are necessary to complete the extraction of the soluble material (tannins, anthocyanins..) and to encourage a harmonious blend of all the constituent parts.

This method allows us to express the finesse and the elegance of the Pinot Noir derived from our unique soils.

After the pressing, the new wine is directly transferred in to oak barrels of 228 litres, to mature for a period of 18 to 20 months, but this period can vary according to the character of the vintage.

During maturation, the wine is racked twice. The first time after the malolactic fermentation, to remove the biggest particles. The second time is carried out one month before bottling. We avoid total filtrationin order to preserve the wine’s structure. The wines are also matured in casks,with the oak being sourced from various French forests (Vosges, Allier, Nivers …).

The wine is racked about a month before being put in bottle in order to eliminate the fine lees and so as to avoid the need for filtration. Bottling is carried out at the property under our control. We choose natural corks allowing our wines to evolve slowly during maturation which can take more than 15 years for the best vintages.

ADRESSE

41, Grande Rue
21220 MOREY-SAINT-DENIS


Benoit Stehly

" La culture de la vigne se veut aussi respectueuse que possible de la plante et de son terroir. "

THE STORY CONTINUES

Established at the beginning of the 20th Century, Domaine Georges Lignier has successfully remained a family-owned estate.  It was the domaine’s founder, Georges Lignier, who was responsible for transforming it in to its current state; now a grand-father himself, it all started when he had inherited some vines from his father Jules. The buildings which the property occupies today came in to the family’s ownership at this time. He was determined to make it one of the largest and most important properties in Morey Saint Denis. To which end, he has been more than successful, as the domaine now covers 16 hectares. George’s son, Bernard, formed a partnership with him in 1949 in order to help with the planting of vines.  It was at this time that the domain broke away from the local cooperative, so as to concentrate on making wine under its own label. His own young son Georges, who took over from his father in 1970, established an integrated winemaking policy at the domain and greatly increased the bottling capacity. To this day, he contributes invaluable support drawing on his experience and shrewdness.

However, a new chapter has been added to the story with the arrival of his nephew Benoit Stehly at the property in 2002, after completing his oenology studies.

The domainenow covers 17 appellations over 16 hectares, distributed over 50 parcels of vines, planted principally with Pinot Noir.

THE VINE

The nurturing of the vine needs as much respect as possible for the plant and the soil. In this way, we allow natural grass-growth between the vines, and the vine-shoots are crushed in such a way as to favour microbes in the soil. We decide on vine treatments by monitoring the development of the plant and the climate in order to keep application to a minimum. The use of Guyot pruning, de-budding, green harvesting and leaf-plucking allows us to obtain optimum maturity and the finest expression of the different soils.

All our vines are planted on chalk-clay soil. The average age of the vines is 50 years, and there hasn’t been any major replanting for more than 15 years, resulting in a vineyard where production is regulated by means of low yields. The grapes, by being much smaller and more concentrated, deliver a deep-seated, clearexpression of the terroirof each site.

THE WINEMAKING

The harvest is principally manual. Using a loyal and tried and tested team, the harvest is able to be sorted directly at the vine. The vinification starts with 80% destemming, then we carry out a cold pre-fermentation soak for 4 to 5  days. The fermentation is temperature-controlled and periodic pumping over allows for a gentle extraction and colour stability.

Once the alcoholic fermentation has finished, 3 to 4 days of supplementary maceration are necessary to complete the extraction of the soluble material (tannins, anthocyanins..) and to encourage a harmonious blend of all the constituent parts.

This method allows us to express the finesse and the elegance of the Pinot Noir derived from our unique soils.

After the pressing, the new wine is directly transferred in to oak barrels of 228 litres, to mature for a period of 18 to 20 months, but this period can vary according to the character of the vintage.

During maturation, the wine is racked twice. The first time after the malolactic fermentation, to remove the biggest particles. The second time is carried out one month before bottling. We avoid total filtrationin order to preserve the wine’s structure. The wines are also matured in casks,with the oak being sourced from various French forests (Vosges, Allier, Nivers …).

The wine is racked about a month before being put in bottle in order to eliminate the fine lees and so as to avoid the need for filtration. Bottling is carried out at the property under our control. We choose natural corks allowing our wines to evolve slowly during maturation which can take more than 15 years for the best vintages.

ADRESSE

41, Grande Rue
21220 MOREY-SAINT-DENIS


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