JURA & SAVOIE

LANGUEDOC-ROUSILLON & CAHORS

PROVENCE & CORSICA

RHONE VALLEY

DUREUIL-JANTHIAL

Vincent Dureuil-Janthial

Heirs to the Janthial family, present in Rully since the 13th century, Vincent Dureuil took over the estate in 1994 with passion and meticulous standards. At the heart of Burgundy, the Dureuil-Janthial estate extends over 20 hectares of vines in Rully and Mercurey, in the Côte Chalonnaise, and in Puligny-Montrachet and Nuits-Saint-Georges.
Heirs to the Janthial family, present in Rully since the 13th century, Vincent Dureuil took over the estate in 1994 with passion and meticulous standards. At the heart of Burgundy, the Dureuil-Janthial estate extends over 20 hectares of vines in Rully and Mercurey, in the Côte Chalonnaise, but also in Puligny-Montrachet and Nuits-Saint-Georges. 
On the top of the slope, the soil is composed of white chalk-laden, which is different from the reddish clay found at the bottom. In the vineyard, they chose to adopt Guyot and Guyot-Poussard training for young vines (like their grandfather did before), limiting the development of wood diseases. The soil is ploughed, and the trimming is done with a tractor, to have better aeration. The grapes are harvested by hand when the balance is reached between sugars and acidity.

From 2009 to 2016, the domain was organically certified, but after a challenging year in 2016, they had to use a synthetic molecule to save the harvest and lost their certification. Therefore, the Domaine is now in "organic conversion". 

In the cellar, Vincent’s approach is traditional and minimalist. For the whites, everything is directly pressed slowly, and after 24-hour static settling, the juice is matured in barrels, about 25% of which are new. The end of the ageing is done in stainless steel vats before bottling in the winter, respecting the Moon's cycle. The reds are mostly destemmed, depending on the cuvée, before being left to macerate in cool temperatures for 8 days. Vincent ferments slowly for 10 days before racking the juice into barrels (⅓ new) and aged for 12 months. After some time in stainless steel vats, the wine is bottled unfined and unfiltered in February or March. 

In the cellar, Vincent’s approach is traditional and minimalist. For the whites, everything is directly pressed slowly and after 24-hour static settling, the juice is matured in barrels, about 25% of which are new. The end of the ageing is done in stainless steel vats before bottling in the winter, respecting the cycle of the Moon. The red are mostly destemmed, depending on the cuvée, before being left to macerate in cool temperatures for 8 days. Vincent ferments slowly for 10 days before racking the juice into barrels (⅓ new) and aged for 12 months. After some time in stainless steel vats, the wine is bottled unfined and unfiltered in February or March. 


REGION OF PRODUCTION

Burgundy - France


APPELLATION

Rully, Mercurey, Puligny-Montrachet, Nuits-Saint-Georges


FOUNDED



VINEYARD

20 hectares


CLIMATE

Temperate climate


SOIL COMPOSITION

Clay, Limestone, Chalk


VARIETIES GROWN

Pinot Noir, Gamay, Chardonnay, Aligoté


AGRICULTURE

Organic conversion 

WINES OF THE DOMAIN

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