Our Work

The work is infinite, but here are the main tasks that occupy us on the estate. Work in the cellar goes on all year round, with periods of intense activity during and just after the harvest.

In the vineyards

Pruning is essential to quality. Without it, the vines would quickly become a jungle, difficult to control.
We use the Guyot/Guyot-Poussard method for our young vines, as my grandfather did, as this limits the development of wood diseases.
We shred the vine cuttings and use these to heat our buildings.

Tying Up
The pruned branches are attached to the lowest wire of the trellis. This allows for more a regular flow of sap to the buds and helps to manage the upward growth of the vines.

This consists of drawing back the earth that has mounded up between each vine in the row.

This is done after budbreak, when certain new young shoots are removed. This practice, along with trimming, is essential for controlling yields.

This step consists of lifting shoots and arranging them on the wires to distribute the vegetation and keep the branches apart. It is an important operation which must be repeated several times during the vine’s growth period.

We were certified organic (Label AB) from 2009 to 2016. However, the very difficult weather conditions (continuous rain plus mildew) in 2016 led us to use a synthetic treatment to save the harvest. We therefore began the process of conversion once more, and the 2021 vintage will again be certified organic.

Tilling and trimming
Tilling the soil aerates it and destroys weeds at the same time. Trimming, done with the help of a tractor, cuts the extremities of the growing shoots to create better air circulation and avoid the risk of humidity and rot.

The grapes are picked by hand when they have attained perfect balance between sugars and acidity.

In the Cellar

Vinification and ageing of white wines
Direct pressing
Static settling for 24 hours
Barrel ageing (25% new oak)
Racking according to the lunar calendar
Completing ageing in stainless steel vats before bottling during winter

Vinification and ageing of red wines
Double sorting of grapes on arrival in the cellar
100% de-stemming, or whole bunch fermentation, or de-stemming by hand
Vatting by conveyer belt
Cold maceration at 10 degrees for 8 days
Fermentation for 10 days, then cold maceration for a similar time
Running off (the date is determined by tasting)
Transferring to barrels
100% barrel aged (1/3rd new)
Racking after the harvest (12 months)
Completing ageing in stainless steel vats before bottling in February or March

L’égrappage manuel pour les vins rouges

Visits and tastings by appointment only.
Domaine Dureuil-Janthial - 10, rue de la Buisserolle - 71150 Rully - tél. 33 (0)3 85 87 26 32