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The grapes to make the three Burgundy wines of Domaine de la Folie are picked and put into small trays to make sure they are still intact when they reach the press. The wine is mainly matured in vats. They should all be served at between 12° and 14°.
Passetoutgrains
Red
Plot facing due east with the benefit of maximum exposure to the sun.
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| Average age of the vines |
20 years |
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| Surface area |
0.25 hectares |
| Planting density |
10,000 vines/hectare |
| Yield |
55 hl/hectare |
| Grape varieties |
2/3 Gamay
1/3 Pinot |
| Alcohol content |
12% vol. |
| Tasting notes |
A light, fruity wine for everyday consumption. This wine has a very typical taste and is made with the same level of care that we put into our Pinot Noir. |
| Serving temperature |
12° à 14° |
| Laying down |
3 to 5 years |
| Serving suggestions |
Should be enjoyed slightly chilled. Ideal with the traditional delicatessen of the region. |
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Aligoté White
Plot of vines located on the boundary with Bouzeron and benefiting from the same micro-climate that gives it all the same qualities as its neighbour.
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| Average age of the vines |
26 years |
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| Surface Area |
0.72 hectares |
| Planting density |
10,000 vines/hectare |
| Yields |
60 hl/hectare |
| Grape variety |
Aligoté |
| Alcohol content |
12.5% vol. |
| Tasting notes |
A very fresh, fruity wine - ideal as an apéritif in kir or on its own |
| Serving temperature |
12° to 14° |
| Laying down |
3 to 4 years |
| Serving suggestion |
A wine to be drunk young to get the best of its fruity qualities. |
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Bourgogne Rosé
The juice is bled off from the red vats the day after harvesting and before fermenting, to get this wine's pink colour.
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| Average age of the vines |
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| Surface area |
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| Planting density |
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| Yield |
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| Grape varieties |
Pinot Noir |
| Alcohol content |
12% vol. |
| Tasting notes |
A fruity wine, nice and rounded in the mouth with a lovely fresh quality to it |
| Serving temperature |
12° to 14° |
| Laying down |
To be drunk now |
| Serving suggestion |
Ideal well chilled with those summer barbecues |
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These two Clos wines are made in exactly the same way. From harvesting all the way through the winemaking process, every precaution is taken to avoid the oxidation phenomena that can harm wines and mask their fruity flavours. The harvest is transported in small trays to make sure the grapes are still intact when they reach the press. Alcoholic fermentation is conducted at low temperatures and without adding yeast. Malolactic fermentation is also conducted without addition of yeast.
Clos la Folie
This is one of the oldest Clos on the estate, dating back to the time of Etienne-Jules MAREY
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| Average age of the vines |
27 years |
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| Surface area |
4.16 hectares |
| Planting density |
10,000 vines/hectare |
| Yield |
50 hl/ha |
| Grape varieties |
Chardonnay |
| Alcohol content |
13% vol. |
| Tasting notes |
Lots of fruit in the bouquet and flesh on the palate with a slightly mineral hint. |
| Serving temperature |
12° to 14° |
| Laying down |
Can be drunk right away or kept for up to 5 years |
| Serving suggestion |
Just the thing with seafood and fish, as well as with goat's cheese. |
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Clos Roch
This is the fruit of an experiment by the Chamber of Agriculture in which DOMAINE DE LA FOLIE took part. The vine grafts are the result of careful clonal selection.
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| Average age of the vines |
25 years |
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| Surface area |
1.33 hectares |
| Planting density |
10,000 vines/hectare |
| Yield |
50 hl/ha |
| Grape varieties |
Chardonnay |
| Alcohol content |
13% vol |
| Tasting notes |
A vegetal flavour and a scent of freshly-cut grass when the wine is young. As it ages, more complex combinations emerge, with dominant fruit and hazelnut notes. A brilliant, light yellow colour, and a rounded, fresh impression on the palate |
| Serving temperature |
12° to 14° |
| Laying down |
3 to 8 years |
| Serving suggestion |
Ideal with seafood and fish, and with cheeses such as Reblochon. Many also enjoy it as an aperitif for its freshly scented quality. |
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The harvest is transported in small trays to make sure the grapes are intact when they reach the press. The grapes are entirely destemmed and macerated in cold conditions for about 3 days to extract as much substance and colour as possible. This first phase is followed immediately by the alcoholic fermentation lasting about 10 days. During this fermentation, the temperatures are closely monitored to avoid excessive increases and sudden variations that could harm the quality and finesse of the flavour. About one-third of the wine is then stored in barrels and two-thirds in vats. It is bottled quickly after malolactic fermentation without any filtration to conserve all the flavour.
En Chaponnière
The wine produced has strong local character, boasting all the most pleasant characteristics of its appellation.
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| Average age of the vines |
19 years |
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| Surface area |
0.98 hectares |
| Planting density |
10,000 vines/ha |
| Yield |
46 hl/ha |
| Grape varieties |
Pinot Noir |
| Alcohol content |
13% vol. |
| Tasting notes |
A pretty cherry-red colour with ruby tints and a most attractive red fruit bouquet. On the palate, the tannins are present yet delicate and the wine boasts good length. Red-berry aromas for this rustic wine with lots of body. |
| Serving temperature |
12° to 14° |
| Laying down |
3 to 8 years |
| Serving suggestion |
Ideal with red meat such as lamb or mutton, or with game or cheese. |
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Clos de Bellecroix
A very elegant wine that possesses all the qualities of a great Burgundy, while being lighter than the wines of the Côte d'Or.
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| Average age of the vines |
35 years |
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| Surface area |
4.52 hectares |
| Planting density |
10,000 vines/ha |
| Yield |
46 hl/ha |
| Grape varieties |
Pinot Noir |
| Alcohol content |
13% vol. |
| Tasting notes |
A crimson red colour and delicious red-berry aromas. A pleasant wine on the palate with nice mellow tannins. |
| Serving temperature |
12° to 14° |
| Laying down |
3 to 10 years |
| Serving suggestion |
Ideal with red meat or cheeses. |
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RULLY WHITE A.O.C
1er CRU
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From harvesting all the way through the winemaking process, every precaution is taken to avoid the oxidation phenomena that can harm the wines and mask their fruity flavours.
The harvest is transported in small trays to make sure it is intact when it reaches the press.
The fermentation is conducted without addition of yeast. One-third of the wine is stored in oak barrels and two-thirds in vats before belnding all the batches together to be bottled.
Clos du Chaigne
Plot of clay-limestone soil with maximum exposure to the sun
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| Average age of the vines |
30 years |
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| Surface area |
3.30 hectares |
| Planting density |
10,000 vines/ha |
| Yield |
50 hl/ha |
| Grape varieties |
Chardonnay |
| Alcohol content |
13% vol. |
| Tasting notes |
A radiant yellow colour. Discrete bouquet of floral and fruity scents, with almond and hazelnut. On the palate, the mineral aromas dominate. Good fresh quality and body. A Premier Cru with good balance between acidity and flesh. |
| Serving temperature |
12° to 14° |
| Laying down |
3 to 10 years |
| Serving suggestion |
Just the thing with refined dishes, fish, seafood, snails, white meat and poultry. |
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Clos St Jacques
Owes its name to the nearby pilgrims route to Compostella.
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| Average age of the vines |
40 years |
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| Surface area |
1.70 hectares |
| Planting density |
10,000 vines/ha |
| Yield |
40 hl/ha (intentionally limited) |
| Grape varieties |
Chardonnay |
| Alcohol content |
13% vol. |
| Tasting notes |
Beautiful yellow colour. Discrete bouquet of floral and fruity scents with almond and hazelnut. On the palate, it has mineral flavours and nice fresh, rounded qualities, along with touches of honey and fruit. A robust, harmonious, lively wine. |
| Serving temperature |
12° to 14° |
| Laying down |
5 to 10 years |
| Serving suggestion |
Just the thing with refined dishes, fish, seafood, snails, white meat and poultry. |
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Marc de Bourgogne Eau de Vie
Made with the solid matter left after the pressing process, this spirit has alcohol content of about 45% vol. and is aged in oak barrels for 10 years. This very fruity digestif has lost the aggressive side of the young marc, developing great finesse.
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Cassis Liqueur
Traditional family recipe in which our own blackcurrants are macerated in our Marc Eau de Vie to get just the right balance between fruit and alcohol. This sweet digestif is a particular favourite with the ladies (24% vol.).
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Ratafia
This aperitif made with white grape must (2/3) and marc eau de vie (1/3) has about 15% vol. alcohol and is also perfect served with desserts, such as chocolate cake, for example. Also superb with melon and with foie gras. |
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