Dureuil-Janthial from the domain

Here is the famous Vincent Dureuil-Janthial estate. Find all the most beautiful references of this prestigious estate on Comptoir des Millésimes. This is one of our partner estates, which means that their wines are shipped directly to our cellar following bottling at their estate. Every year, the domain reserves us an allocation of their wine cases. So don't hesitate to create an email alert on the Dureuil-Janthial in order to be kept informed first of the latest arrivals.


Presentation of the estate

The estate extends over 20 hectares in Côte Chalonnaise (mainly in Rully and Mercurey), but also in Côte de Beaune and Côte de Nuits (3 hectares). We are proud to work the vines from many different terroirs, each of which expresses a subtlety and original expression in both white and red wines. Work and respect for the soil, good agricultural practices, 100% manual harvesting, our vines are the object of all our attention. For many years, we have been using the lunar calendar for the different work in the vineyard. When it is time to harvest, we do not hesitate to take the risk of harvesting late. The goal: to go to the end of the grape's maturity in order to obtain wines that are taut, full-bodied, with a nice minerality and a present acidity.

  • Size :

- This is an essential qualitative step. Without it, the vineyard would quickly become a jungle difficult to control.

- We adopt Guyot and Guyot-Poussard pruning for the young vines (as my grandfather did), which limits the development of wood diseases.

  • Crushing the vine shoots: The vines have been pruned. Once on the ground, the shoots are crushed. They will then be used to heat the buildings of the estate.
  • Tying of the sticks: The carved wood is attached to the lowest wire of the trellis. This operation makes it possible to regularize the feeding of the buds with sap and to organize the vertical trellising of the branches.
  • De-budding : This operation consists in removing the earth piled up between the vines in the axis of the row.
  • Disbudding : Disbudding is carried out after budburst. Some shoots located on the branch are removed. This practice, often associated with de-budding, is essential for a good yield control.
  • Trellising: This involves raising and "tidying" the branches between the wires of the row so as to separate the vegetation. This very important operation is repeated several times during the vine's growth period.
  • Treatments : We have been certified BIO (AB label) from 2009 to 2016. The difficult conditions of the 2016 vintage (continuous rain with persistent mildew) pushed us to use a synthetic molecule to save the harvest. We are therefore currently in "organic conversion" and the 2021 vintage will be certified.
  • Ploughing and pruning: Thanks to the ploughing, the soils are aerated and the weeds destroyed. The trimming, practiced with the help of a tractor, consists in removing the end of the branches that are growing. It allows a better aeration of the vegetation avoiding a phenomenon of confinement of the branches, synonymous with humidity and thus rot.
  • Grape harvest : The grapes are harvested by hand, when the balance is reached between sugars and acidities.

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