Burgundy Winemaking | Domaine Boyer-Martenot
Contact

Winemaking – A patient search for balance

In the cellar, the miraculous transformation of grape into wine

“Our wines do not undergo any unnecessary additions. Extended ageing over two years enhances the strength and length on the palate, resulting in wines that are more structured, precise and focused”,,   Vincent Boyer

01 -Beneath stone vaults, in naturally cool conditions,

the wines slowly develop their aromatic complexity. Vincent works with patience and restraint, adopting a minimalist approach with only occasional, carefully judged interventions. Precise temperature control and the use of carbon dioxide allow sulphur to be kept to a minimum.

02 -Since 2017, the domaine has practised extended ageing over two years,

refining both structure and texture. The wines are first matured in oak barrels, with a limited proportion of new oak, enhancing their roundness without imposing pronounced woody notes. White wines then spend a year in concrete egg vats, encouraging natural movement and prolonged contact with the lees. Red wines follow a similar approach in large-capacity oak vats.

Powered by RueDesVignerons