JURA & SAVOIE

LANGUEDOC-ROUSILLON & CAHORS

PROVENCE & CORSICA

RHONE VALLEY

RAPET PÈRE & FILS

Vincent Rapet

The family business is ancient, a wine tasting cup from 1765 in the name of the family is carefully kept from generation to generation. Sylvette and Vincent Rapet are now at the head of the estate and run it to perfection in the purest Burgundian tradition. The Domaine includes 20 hectares of vines in Pernand-Vergelesses, Savigny Les Beaune, Chorey Les Beaune, Aloxe Corton and Beaune.
The family business is very old, a wine tasting cup from 1765 in the name of the family is carefully kept from generation to generation. Sylvette and Vincent Rapet are now at the head of the estate, and run it to perfection in the purest Burgundian tradition. The Domaine includes 20 hectares of vines in the villages of Pernand-Vergelesses, Savigny les Beaune, Chorey les Beaune, Aloxe Corton and Beaune.
Vincent works the vines carefully and with great diligence: disbudding, training, leaf stripping are carried out so that the bunches make the most of each ray of sunshine. Careful control of diseases and insects affecting the vines according to climatic conditions enables them to use a minimum of phytosanitary treatment. Everything is thought to limit as much as possible the handling of the grape and thus preserve its wealth. Finally, the yields are controlled to protect the terroir. 
The grapes are hand-harvested and brought back in small boxes to keep them intact. Then, they are pressed with a pneumatic press for the whites that causes less damage to the grapes. Then, they are pressed for three hours. After 24 hours racking at low temperature, the grape juice is placed in barrels to ferment (30% new barrels). Ageing on the lees and stirring lasts until July, bottling is carried out after 12 months ageing.

For the reds, the grapes are fermented for 15 days and are punched down to transmit the rich colour of the skin to the wine, before pressing and ageing in barrels (20% new). 

The grapes are hand-harvested and brought back in small boxes to keep them intact. Then, for the whites, they are pressed with a pneumatic press that causes less damage to the grapes. Then, they are pressed for three hours. After 24 hours racking at low temperature, the grape juice is placed in barrels to ferment (30% new barrels). Ageing on the lees and stirring lasts until July, bottling is carried out after 12 months ageing.


For the reds, the grapes are fermented for 15 days and are punched down to transmit the rich colour of the skin to the wine, before pressing and ageing in barrels (20% new). 

REGION OF PRODUCTION

Burgundy - France


APPELLATION

Pernand-Vergelesses, Corton, Aloxe-Corton, Beaune, Corton-Charlemagne, Saint-Romain, Savigny, Savigny-lès-Beaune


FOUNDED

1765


VINEYARD

20 hectares


CLIMATE

Temperate climate


SOIL COMPOSITION

Limestone for white wines and ferruginous for reds


VARIETIES GROWN

Pinot Noir, Aligoté, Chardonnay


AGRICULTURE

Sustainable

WINES OF THE DOMAIN

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