The Domaine and its story start in 1212 as a wine cellar that lay brothers operated under the authority of the Cistercian Notre Dame de Quincy abbey until the 16th century. From then on winegrowers took over and year after year farmed the land and grew the wines until today. As the summer residence for the monks, they were the first one to select the vines, the plots and the "climats" to make fine quality wines not only for their personal consumption but also for commerce and trading purposes with wines selected amongst the best "crus" The Tonnerrois region then already was a renowned and appreciated wine supplier in France and around Europe where Royal Families were speaking highly of its undeniable qualities. Sold in 1792 as a national asset the Domaine kept both its pastoral and winegrowing orientations until 1970. 20 years later, our Family restored the winegrowing and winemaking excellence of the Domaine. Since then I have growned those historical roots and this passion for the Terroir by trying to offer the most elegant expressions of the vine. Intense work on each vine stock, careful attention paid to selected grapes and organic protection against diseases make out the path I chose to reach the quality goals I set and to convert to being an Organic Domaine. The story doesn't stop here! With modern vinification equipments, a charming and welcoming environment, a smiling and caring team and a vision looking forward, the Domaine de l'Abbaye is not just for oenophiles. With wine tastings, French cooking classes, receptions, Organic markets or concerts the Domaine also is the meeting point for gourmets, history enthusiasts, music lovers or anyone looking for a few minutes or several days enjoying a unforgettable time in what I like to call the "Bourgogne du Haut" the upper Burgundy. We have 31 hectares, about 300.000 vine stocks and 175 000 bottles produced every year Few key words : - Grape varieties: pinot noir, chardonnay, pinot gris - 7 meters underground deep winery - 2 pneumatic presses - 40 vinification tanks - Natural yeasts vinification,very low level of sulfites - Oak barrels: 250, 228 litres "pièces" 228 and 12 "demimuids" from 400 to 600 litres Looking forward to showing you around the Domaine or the stand...
