Vinification / aging

Entire grapes are pressed in a pneumatic press, 24h of decanting are followed by settling and putting into barrels. Natural yeasts are used.Alcoholic fermentation is temperature controlled. Complete malolactic fermentation.12 months maturing on lees in oak barrels of which 30% are new oak.1 month in steel vats to prepare the wine for bottling.

History

A family domaine since 1835. Adele, Elsa and their parents Pascale and Thierry work together, ensuring the highest level of wine growing, winemaking, wine maturing and wine marketing.

Having obtained a degree in wine growing and oenology in Beaune, Pierre’s son Thierry Matrot born in 1955, continued his studies in business at Macon Davayé.

He joined the Domaine in 1976 and in 1983 onwards he took over the vinification. Together with his father, he continued to establish the reputation of Domaine Matrot and its wines.

In January 2000, Thierry and Pascale Matrot established and developed a limited liability company allowing them to buy and sell the harvest of the “Héritiers du Domaine Joseph Matrot” vineyards.

They made the domaine bigger as a result of Meursault, Auxey-Duresses and Burgundy Pinot Noir wines.

Adele and Elsa Matrot joined their parents, Thierry and Pascale, at the Domaine. In 2008, after obtaining a BTS in wine trade from Montpellier and a university degree in viticulture-oenology at the Université des Sciences in Dijon, Elsa joined the Domaine.

Adèle joined in 2010 after obtaining a Master’s Degree at Grenoble Ecole de Management, a Master’s Degree in wine trade at ESC Dijon and vocational training in viticulture and oenology at CFPPA Beaune. Their ambition is to keep the family Domaine alive. In 2012, they invested in a Manages Village plot in order to add another appellation to the Domaine’s wide range.