Bourgogne, Bourgogne,Pommard premier cru,Volnay,Saint-Aubin,Meursault,Bourgogne aligoté,Puligny-Montrachet 1er Cru
Take the lead in a Burgundy estate at less than thirty years old? That was Romaric's bet...
Bourgogne, Petit Chablis,Chablis,Chablis premier cru Montmains,Chablis Premier Cru,Chablis Premier Cru Fourchaume,Chablis Grand Cru Bougros,0
Known as an expert on his terroir, Jean-Marc Brocard has been convinced since his beginnings in...
Château de Premeaux
Bourgogne, Bourgogne Hautes Côtes de Nuits,Nuits-Saint-Georges,Nuits-Saint-Georges Premier Cru,Morey-Saint-Denis,Bourgogne,Bourgogne aligoté,Côte de nuits villages,Côte de Beaune,0,Pommard premier cru,Gevrey Chambertin
Arnaud Pelletier, before taking over the family winery, lived a completely different life...
Domaine Laboureau Pascal...
Bourgogne, Volnay,Pernand Vergelesses,chorey les beaune,Bourgogne,Corton Charlemagne,Volnay 1er cru Les Lurets,Bourgogne aligoté
The estate is run according to organic viticulture criteria, with, in particular, very careful cultivation of the soil (replacing chemical weed killers). Manual interventions are part of it...Lire plus Learn more
The estate is run according to organic viticulture criteria, with, in particular, very careful cultivation of the soil (replacing chemical weed killers). Manual interventions are also favoured (e.g. horse-drawn ploughing on certain plots, manual harvesting). The vineyard is spread over 10 appellations and 29 different plots, the vast majority of which are planted with Pinot Noir (7.5 ha), Chardonnay and Aligoté (2 ha). The vines are on average 40 years old, and on some plots are up to 65 years old (Pommard 1er cru les Rugiens). An original vinification At Domaine Lejeune, the vinification of the reds is based on the principle of maceration in whole bunches. The bunches, at the time of the harvest, are carefully sorted, crushed and vinified in large wooden vats. This winemaking technique develops very complex aromatic palettes, around black berries, magnified by sweet spicy scents. Pommard and Pommard 1er Cru are more suitable for ageing, while Bourgogne Rouge de plaine gives tasters a more immediate pleasure. The whites are vinified "à la Meursault", i. e. settling in vats and then transferred directly for fermentation in small volumes (1 piece = 228 litres), which allows a great control of the vinification temperatures. Livestock farming The great wines for ageing are aged up to 22 months in oak barrels. The plain burgundies and white wines are aged 12 to 14 months in oak barrels, without racking, to preserve the fruitiness of these appellations. Bottling is done at the estate In order to complete the range offered by the estate, I created and developed a wine merchant activity in 2008, which allows me to select and buy grapes, at the time of the harvest, to vinify and raise them. (ex: Meursault, Puligny Montrachet, Chassagne Montrachet). It is with great pleasure that we welcome you to the estate, to show you around and taste our wines and share our passion with you. The estate is open every day, except on Sundays. You have the opportunity to visit the estate and taste our wines, alone or in groups. We can also welcome you for a meal, provided by you, or prepared by us. To follow our activity: Our Facebook page: Domaine Lejeune Pommard Bourgogne
An overview of the history of Domaine Lejeune by Aubert Lefas, winegrower and operator: Domaine Lejeune, located in Pommard, has been owned by the Jullien de Pommerol family since 1850. The ancestor Max Lejeune had acquired 30 hectares of vines and the wine buildings of the Confraternity of the Blessed Sacrament. For several generations, it was passed on by women, managed by a manager and oriented solely towards the sale of bulk grapes. From 1978, François Jullien de Pommerol, Agronomist Engineer, professor of oenology (among others) at the Lycée Viticole de Beaune, took over its management. He decided to take charge of the entire grape processing chain (cultivation, vinification, bottling). At the time, the estate covered 5.5 hectares. In 2005, stopping my professional activity within the Schneider Electric company, I became co-manager of the farm with my father-in-law. A passion that has been constantly deepened since I joined the family, I decided to "take the big leap" after years of reflection. Coming from industry, I started by training at the C.F.P.P.P.A (adult training centre) in Beaune, specialising in "Vine and Wine". I am gradually taking over the "reins" of the operating company, in close collaboration with my father-in-law, a fine eonologist and knowledge transfer agent. The estate has gradually expanded, and now covers 9.5 hectares. We produce about 50,000 bottles/year in good years.