Domaine Denis Pere et Fils

In 1940, Raoul Denis, winemaker of the prestigious Hospices de Beaune – as had been his father and grandfather, decided to exploit the 2 hectares of vines that then constituted the small family holding. In 1972, they created the company Denis Père et Fils with their first son, Roland, and his wife, Annick, while the vineyard expands and in particular is enriched by the inclusion of the Ile des Vergelesses appellation.

In 1982, with some new plantings and the acquisition of prestigious parcels including Corton-Charlemagne and Aloxe-Corton, the direct commercialization of the wines from their 10 hectares of vines started to take off. In 1992, Raoul, going into retirement, handed the torch to Christophe, the youngest of his sons. 
Today, the vineyard covers 12 hectares. Which is still relatively small, but rich in the variety of appellations!

The Vine Cultivation is traditional and balanced. Christophe Denis thinks this choice of methods is a good alternative between the “all chemical” and “organic” approaches. It is based on their experience and observation of the vines and the local conditions, allowing them to calculate accurately the optimum usage of organic fertilizers, to reduce to a minimum the application of phytosanitary products in the fight against pests (mildew, odium, grape-worm) and to best preserve the vineyard’s balance by the working of the soil (plowing or grassing).
The high number of vines per hectare, more than 10,000, imposes numerous manual tasks:

Pruning and burning of vine twigs in Winter; De-budding and trellising in Spring; Top-trimming and “green harvest” thinning in Summer. Picking is by hand to respect the quality of each bunch of grapes.

Vinification. Red wines are vinified in the traditional way so as to enhance their fruit aromas and the finesse of the Pinot Noir.
The entire harvest is carefully sorted before crushing. De-stemming is systematic and maceration lasts approximately 14 days. 
Wines are subsequently matured in oak barrels for 14 to 18 months. New oak is used carefully to respect each terroir, the proportion varying from 10 to 30 percent depending on the vintage and the appellation. 
White wines gain their structure from vinification in oak barrels with maturation for 12 months.
All wines are Domaine bottled.

Hautes Cotes de Beaune Rouge
Savigny-les-Beaune Vieilles Vignes Rouge
Pernand-Vergelesses Blanc
Corton Charlemagne Grand Cru