Domaine des Rouges Queues
DOMAINE DES ROUGES QUEUES | AOC MARANGES | SAMPIGNY LES MARANGES
In the early 90’s Isabelle and Jean Yves Vantey met in the hills of Valais, Switzerland, their love and passion for wines led them to Burgundy to start an adventure together, with the creation of Domaine des Rouges Queues in 1998 in the village of Sampigny-Les-Maranges with 1ha of Manages Rouge. To date the domaine encompasses 15 different sites across various areas/apellations for a total of 5.46ha including Haute Côte de Beaune Rouge, Haute Côte de Beaune Blanc, Santenay, Aligoté, and Bourgogne Rouge as well as Maranges Blanc.
Since 1998, they have been working the land in the most respectable way, following organic and biodynamic principles, each site, having its own management, depending on the wines’ profile - some plots are ploughed with horses, some are fully covered with natural grass and left without much disturbance. In 2008, they have applied to receive the organic/biodynamic certification. In the cellar, all fermentation starts naturally - Pinots are whole bunch macerated in open old oak vats, with some pumping over, and punch downs, maceration lasting 10-15 days, and very little sulphur added in the process. Whites are whole bunch pressed. The Aligoté is aged in tank on the lees, whereas all other cuvées are barrel aged for about 10-12 months before being bottled.
Since 1998, they have been working the land in the most respectable way, following organic and biodynamic principles, each site, having its own management, depending on the wines’ profile - some plots are ploughed with horses, some are fully covered with natural grass and left without much disturbance. In 2008, they have applied to receive the organic/biodynamic certification. In the cellar, all fermentation starts naturally - Pinots are whole bunch macerated in open old oak vats, with some pumping over, and punch downs, maceration lasting 10-15 days, and very little sulphur added in the process. Whites are whole bunch pressed. The Aligoté is aged in tank on the lees, whereas all other cuvées are barrel aged for about 10-12 months before being bottled.