Denis Jeandeau
Denis Jeandeau is a winemaker from Burgundy who manages a small Domaine in the Mâconnais. He produces high-quality artisanal wines, which are present on the tables of the best French restaurants. His philosophy is very simple: to produce excellent wines, in the most natural way possible, respecting the environment and the territory. After graduating in Viticulture and Oenology, Denis enriched his knowledge with numerous experiences in France and abroad. Upon returning home, he worked for five years on the family estate, which he converted to organic farming. In 2006, he decided it was time to embark on a personal journey in the world of wine, to put into practice the knowledge accumulated over the years and try to concretely realize his ideas.
The Mâconnais is the southernmost region of Burgundy. Its vineyard extends for about 35 kilometers, from Sennecey-le-Grand to Saint-Vérand. It occupies an area about ten kilometers wide, bordered to the west and east by the valleys of Grosne and Saône. The region is divided into two large areas: to the southwest of Tournus, the hills of the Mâconnais offer splendid exposures for grape cultivation. To the south, the territory is dominated by rocky elevations, creating a landscape of rare beauty, with vineyards located on steep slopes. The development of the Mâconnais is mainly due to the Benedictine monks of the Abbey of Cluny, who in the 10th century began to work these lands and cultivate the vine, identifying the most suitable areas, which still today constitute the best crus. The predominantly limestone soils, similar to those of the Côte d’Or, are particularly ideal for white grape varieties.
The estate of Denis Jeandeau has an area of just one hectare, and the supply is completed with the purchase of grapes from another four hectares personally harvested by the winemaker. The operations in the vineyard are conducted with extreme care, and some soils are worked with the help of a horse, so as not to compact the soils and maintain natural vitality. The harvests are manual and the grapes are vinified with extreme care and precision, trying to intervene as little as possible, to safeguard the varietal aromas and the characteristics of the terroir. The fermentations are spontaneous and occur using indigenous yeasts. The aging takes place sur lie, generally in French oak barrels, for a period of 12-18 months. The various parcels are vinified separately and give rise to different labels of high-end Pouilly-Fuissé, Saint-Véran, and Viré-Clessé.
Denis Jeandeau is a winemaker from Burgundy who manages a small Domaine in the Mâconnais. He produces high-quality artisanal wines, which are present on the tables of the best French restaurants. His philosophy is very simple: to produce excellent wines, in the most natural way possible, respecting the environment and the territory. After graduating in Viticulture and Oenology, Denis enriched his knowledge with numerous experiences in France and abroad. Upon returning home, he worked for five years on the family estate, which he converted to organic farming. In 2006, he decided it was time to embark on a personal journey in the world of wine, to put into practice the knowledge accumulated over the years and try to concretely realize his ideas.
The Mâconnais is the southernmost region of Burgundy. Its vineyard extends for about 35 kilometers, from Sennecey-le-Grand to Saint-Vérand. It occupies an area about ten kilometers wide, bordered to the west and east by the valleys of Grosne and Saône. The region is divided into two large areas: to the southwest of Tournus, the hills of the Mâconnais offer splendid exposures for grape cultivation. To the south, the territory is dominated by rocky elevations, creating a landscape of rare beauty, with vineyards located on steep slopes. The development of the Mâconnais is mainly due to the Benedictine monks of the Abbey of Cluny, who in the 10th century began to work these lands and cultivate the vine, identifying the most suitable areas, which still today constitute the best crus. The predominantly limestone soils, similar to those of the Côte d’Or, are particularly ideal for white grape varieties.
The estate of Denis Jeandeau has an area of just one hectare, and the supply is completed with the purchase of grapes from another four hectares personally harvested by the winemaker. The operations in the vineyard are conducted with extreme care, and some soils are worked with the help of a horse, so as not to compact the soils and maintain natural vitality. The harvests are manual and the grapes are vinified with extreme care and precision, trying to intervene as little as possible, to safeguard the varietal aromas and the characteristics of the terroir. The fermentations are spontaneous and occur using indigenous yeasts. The aging takes place sur lie, generally in French oak barrels, for a period of 12-18 months. The various parcels are vinified separately and give rise to different labels of high-end Pouilly-Fuissé, Saint-Véran, and Viré-Clessé.
