Our Red Wines

Bourgogne Passe Tout Grain
Bourgogne Rouge
Beaune 1er Cru "Les Chouacheux"
Pommard "Les Vignots"
Pommard 1er Cru "Les Fremiers"

Pommard 1er Cru "Le Clos des Boucherottes"

Our White Wines
Saint-Romain "Sous le Château"

Our prizes

Beaune 1er Cru
“ Les Chouacheux”  2005
Bronze medal -  Tasting Contest of Mâcon 2007

Beaune 1er Cru
“ Les Chouacheux ” 2003
Score : 15/20 - Concours des Feminalise 2008


The origin of this name comes from “Les Sausseux”, place were willow trees used to grow (in French “Saule”). In the XVIII century, people used to say “En Chaucheux”, and it became later “Choicheux”, written today “Chouacheux”.


Location : Between Beaune and Pommard
Place name : “Les Chouacheux”
Surface area : 1 hectare
Altitude : 230 meters in gentle slope
Aspect : South-east
Geology : with a brown limestone soil, the wine benefits from finess and structure.
Age of vine : 53 years


Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian technique. Fertilisation is sustainable.
Soils scraping
Manual sorting of the harvest
Yield: 45 hl/hectare

Vinification and Maturing

Grapes are entirely destemmed, then vinified in concrete tanks with punching of the cap and pumping over ajusted to daily tasting. The maceration on skins lasts 3 to 5 days under 15°C, followed by a fermentation at a maximum temperature of 33/34°C.
The period of vinification depends on vintages. It is during between 15 days to 3 weeks.
Then, wines are put into oak barrel during 12 months, with a maximum of 5 to 10% of new oak.
Release date for the vintage 2006 : February 4th-8th, 2008
Annual production: 6 000 bottles
Cases of 12 bottles : 500
Alcohol degree : 13.5% vol

Tasting notes

An intense full robe.
Its very fine nose releases red berry aromas.
In the mouth, finesse and elegance at the beginning develop into a more tannic finish. A good concentration of blossoms and expansive flavours.


Best aged for a minimum of 5 to 10 years according to the vintage.

Matching wine with food

Musky and very firm meats such as featered game, rosted or braised.
Cheeses with well-developped flavours : Epoisse, Soumainstrain, Munster, Maroilles…

Serving temperature : 15-16C°