Groffier Robert
The Domaine Robert Groffier has been cultivating vines in Burgundy since the 19th century and today manages a small family-run estate based in Morey-Saint-Denis. This famous village of the Côte de Nuits is located between Gevrey-Chambertin and Chambolle-Musigny and has always been a cradle of viticulture, thanks to the patient work carried out over the centuries by the monks of the Cîteaux and Tart Abbeys. Its prestige and fame derive from the presence in its municipal territory of 20 Climats classified as Premier Cru and 5 Grand Cru. Today the helm of the Domaine is in the hands of Nicolas and Julie Groffier, who represent the fourth generation and manage the estate in the name of tradition.
The estate has a total area of about 8 hectares, with parcels in the municipalities of Morey-Saint-Denis, Chambolle-Musigny, and Gevrey-Chambertin, which allow for the production of wines of exceptional quality. The soils are composed of limestone or limestone marls and enjoy a perfect exposure, cool and sunny, facing east or southeast at an altitude between 220 and 270 meters above sea level. A habitat perfect for the Pinot Noir, which is the only grape cultivated in the Domaine. The heritage of the vineyards is particularly prestigious. It has an average age of 80 years, ensuring a production with low yields and an excellent aromatic concentration of the grapes. As is customary in Burgundy, the vines are planted at high density, are meticulously cared for, and the harvests are carried out manually, with a rigorous selection of the bunches in the vineyard.
Following a scrupulous attention in the field, a meticulous work in the cellar inspired by tradition and based on minimal intervention follows, in order to favor the direct expression of the grapes without too many oenological mediations. The best bunches undergo a cold pre-fermentation maceration for a week and then are fermented with a percentage of whole cluster grapes of 20-25%, in order to give structure and longevity to the wines. The maceration period on the skins is about three weeks. The aging takes place in French oak barriques, with a percentage of new wood that depends on the type of wine and the characteristics of the vintage.
The Domaine Robert Groffier has been cultivating vines in Burgundy since the 19th century and today manages a small family-run estate based in Morey-Saint-Denis. This famous village of the Côte de Nuits is located between Gevrey-Chambertin and Chambolle-Musigny and has always been a cradle of viticulture, thanks to the patient work carried out over the centuries by the monks of the Cîteaux and Tart Abbeys. Its prestige and fame derive from the presence in its municipal territory of 20 Climats classified as Premier Cru and 5 Grand Cru. Today the helm of the Domaine is in the hands of Nicolas and Julie Groffier, who represent the fourth generation and manage the estate in the name of tradition.
The estate has a total area of about 8 hectares, with parcels in the municipalities of Morey-Saint-Denis, Chambolle-Musigny, and Gevrey-Chambertin, which allow for the production of wines of exceptional quality. The soils are composed of limestone or limestone marls and enjoy a perfect exposure, cool and sunny, facing east or southeast at an altitude between 220 and 270 meters above sea level. A habitat perfect for the Pinot Noir, which is the only grape cultivated in the Domaine. The heritage of the vineyards is particularly prestigious. It has an average age of 80 years, ensuring a production with low yields and an excellent aromatic concentration of the grapes. As is customary in Burgundy, the vines are planted at high density, are meticulously cared for, and the harvests are carried out manually, with a rigorous selection of the bunches in the vineyard.
Following a scrupulous attention in the field, a meticulous work in the cellar inspired by tradition and based on minimal intervention follows, in order to favor the direct expression of the grapes without too many oenological mediations. The best bunches undergo a cold pre-fermentation maceration for a week and then are fermented with a percentage of whole cluster grapes of 20-25%, in order to give structure and longevity to the wines. The maceration period on the skins is about three weeks. The aging takes place in French oak barriques, with a percentage of new wood that depends on the type of wine and the characteristics of the vintage.
