DOMAINE FELETTIG
Gilbert & Christine Felettig
Gilbert and his sister Christine form the second generation of winegrowers on the estate, after having succeeded from their father and founder of the Domaine, Henri Felettig. With a history of only 40 years, the Domaine has seen many changes from its very beginning and has expanded rapidly to reach a size of 12.5 hectares, whose 60% rented. Gilbert's daughter, Pauline, joined the domain recently.
Gilbert and his sister Christine form the second generation of winegrowers on the estate, after having succeeded from their father and founder of the Domaine, Henri Felettig. With a history of only 40 years, the Domaine has seen many changes from its very beginning and has expanded rapidly to reach a size of 12.5 hectares, whose 60% rented. Gilbert's daughter, Pauline, joined the domain recently.
Domaine Felettig is the perfect example of a typical Burgundian farm with an estate of 12.5 hectares, spread out over 100 parcels. Terroir changes depending on what plot we are. In “Les Combottes”, below the village (both premier cru and village), the soil is composed of the limestone base, with very little clay. On the Morey-Saint-Denis side, the soil is deeper and stony. Throughout Chambolle-Musigny, the soil is very varied. There is not one single type of soil.
Pauline and Gilbert work naturally and in respect of the soils and vines. The harvest is done at the optimum dates, and after a strict sorting, they do a cold pre-fermentation maceration during 6-7 days, which depends on the vintage and the appellation. Once the fermentation starts, they let it go smoothly with daily pumping. Then, the wine flows, by gravity, in the barrels and rests for 14 to 18 months depending on the appellations. Each barrel is carefully chosen to respect the typicity of each wine. They only use 50% of new oak barrels for the 1er Crus and Grand Crus and 30% for the Village.
They only produce 50 000 bottles a year.
Pauline and Gilbert work naturally and in respect of the soils and vines. The harvest is done at the optimum dates, and after a strict sorting, they do a cold pre-fermentation maceration during 6-7 days, which depends on the vintage and the appellation. Once the fermentation starts, they let it go smoothly with daily pumping. Then, the wine flows, by gravity, in the barrels and rests for 14 to 18 months depending on the appellations. Each barrel is carefully chosen to respect the typicity of each wine. They only use 50% of new oak barrels for the 1er Crus and Grand Crus and 30% for the Village.
They only produce 50 000 bottles a year.
REGION OF PRODUCTION
Burgundy - France
APPELLATION
Chambolle-Musigny, Côte de Nuits, Gevrey-Chambertin, Vosne-Romanée, Nuits-Saint-Georges, Bourgogne, Les Echezeaux Grand Cru
FOUNDED
1965
VINEYARD
12.5 hectares
CLIMATE
Continental climate
SOIL COMPOSITION
Multiple types of soil: limestone, Clay, Stony
VARIETIES GROWN
Pinot Noir, Chardonnay, Aligoté, Gamay
AGRICULTURE
Organic (not certified)