Bourgogne Passetoutgrain Les Vercherres (Sans Soufre)

Domaine Rougeot Père et Fils

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Packshot - Domaine Rougeot Bourgogne Passetoutgrain Les Vérchèrres (Sans Soufre)

Type

Red Wine

Appellation

Bourgogne Passetoutgrain

Variety

60% Pinot Noir
40% Gamay

Pinot Noir and Gamay from Les Vercherres are harvested at the same time and co-fermented to produce this exceptionally delicious Passetoutgrain that manages to please both Burgundy and Beaujolais fans alike. This cuvée is generally bottled without sulfur.

Viticulture

Vineyard name

Les Verchèrres

Soil type

Clay-limestone

Vine age1950s and 1980s

Vineyard size0.2 ha

ExpositionSouth / Southeast

Altitude220 m

Vinification

Fruit is handpicked and 90% whole-cluster fermented in tanks for 15 to 18 days. Fermentation takes place with native yeast and no added sulfur. The juice is then blended and transferred to barrel with its fine lees for malolactic fermentation and élevage.

Elevage7 to 9 months in 600L barrels

Harvest typeHand Harvested

More about
the producer

Domaine Rougeot Père et Fils

Founded in 1970s

13 hectares

In the center of Meursault village, Pierre-Henri Rougeot has been quietly producing impeccable, minimal intervention, low-sulfur wines since he returned to the family domaine in 2010. The 18th century stone cellar was originally built for the Hospices de Beaune to press fruit from the adjacent orchards, and was purchased Pierre-Henri’s great-great-grandfather in the 19th century. Today, the orchards have been transformed into an elegant garden and stamp-sized monopole vineyard, and the cellar has been renovated to comfortably hold two vintages from Rougeot’s 13 hectares of vines in and around Meursault.

Pierre-Henri’s experience traveling throughout France gives him a unique vision that hews strongly to Burgundian tradition, marked by a soft touch inspired by the vins na...

Red Wine

Bourgogne Passetoutgrain

60% Pinot Noir40% Gamay

Pinot Noir and Gamay from Les Vercherres are harvested at the same time and co-fermented to produce this exceptionally delicious Passetoutgrain that manages to please both Burgundy and Beaujolais fans alike. This cuvée is generally bottled without sulfur.

Les Verchèrres

Clay-limestone

Fruit is handpicked and 90% whole-cluster fermented in tanks for 15 to 18 days. Fermentation takes place with native yeast and no added sulfur. The juice is then blended and transferred to barrel with its fine lees for malolactic fermentation and élevage.

60% Pinot Noir
40% Gamay