Jean-Marc Roulot
The Domaine Jean-Marc Roulot is located in the splendid territory of Mersault, in a place that is absolutely legendary for all enthusiasts of great Burgundy wines. The area has always been among the most vocated for the production of great white wines, elegant, rich, complex, and very long-lived based on Chardonnay. The soils composed of hard limestone and limestone marls are indeed perfect for the cultivation of white grape varieties. The history and fame of these lands rest on centuries of tradition. Already in the 11th century, the monks of the Abbey of Cîteaux had understood their exceptional potential and had enhanced them with a patient work of selection of the most prized parcels, which regularly yielded the best grapes.
The origins of Domaine Jean-Marc Roulot date back to the end of the 18th century, and even today it produces great wines thanks to an exceptional terroir and a great savoir-faire, created over generations. The estate has about fifteen hectares of vineyards, cultivated almost exclusively with Chardonnay, apart from some parcels of Aligoté and Pinot Noir. The vines have an average age of about 45 years, but there are also old vines of high quality, a historical memory of the territory. Since 1999, the estate has been managed under organic and biodynamic farming, without the use of herbicides and chemical products. The vineyards have been planted with high density and are managed with low yields, with the sole objective of producing grapes of excellent quality, rich and aromatically intense.
The wines of Domaine Jean-Marc Roulot are famous among enthusiasts of the great whites of the Côte de Beaune for their expressive purity, for a style that combines richness with a tense and vertical profile, deep and essential. They are wines that are very pleasant to taste in youth but age very well, with elegant tertiary evolutions. The grape harvest is done manually, and only healthy and ripe bunches are sent for soft pressing, with the extraction of the first fraction of the must. Fermentation occurs using only indigenous yeasts and the wines mature for one year in French oak barriques and for six months in steel tanks before bottling.
The Domaine Jean-Marc Roulot is located in the splendid territory of Mersault, in a place that is absolutely legendary for all enthusiasts of great Burgundy wines. The area has always been among the most vocated for the production of great white wines, elegant, rich, complex, and very long-lived based on Chardonnay. The soils composed of hard limestone and limestone marls are indeed perfect for the cultivation of white grape varieties. The history and fame of these lands rest on centuries of tradition. Already in the 11th century, the monks of the Abbey of Cîteaux had understood their exceptional potential and had enhanced them with a patient work of selection of the most prized parcels, which regularly yielded the best grapes.
The origins of Domaine Jean-Marc Roulot date back to the end of the 18th century, and even today it produces great wines thanks to an exceptional terroir and a great savoir-faire, created over generations. The estate has about fifteen hectares of vineyards, cultivated almost exclusively with Chardonnay, apart from some parcels of Aligoté and Pinot Noir. The vines have an average age of about 45 years, but there are also old vines of high quality, a historical memory of the territory. Since 1999, the estate has been managed under organic and biodynamic farming, without the use of herbicides and chemical products. The vineyards have been planted with high density and are managed with low yields, with the sole objective of producing grapes of excellent quality, rich and aromatically intense.
The wines of Domaine Jean-Marc Roulot are famous among enthusiasts of the great whites of the Côte de Beaune for their expressive purity, for a style that combines richness with a tense and vertical profile, deep and essential. They are wines that are very pleasant to taste in youth but age very well, with elegant tertiary evolutions. The grape harvest is done manually, and only healthy and ripe bunches are sent for soft pressing, with the extraction of the first fraction of the must. Fermentation occurs using only indigenous yeasts and the wines mature for one year in French oak barriques and for six months in steel tanks before bottling.
