Domaine Denis Mortet

The land of Burgundy

the origin of wine

Upon taking over the estate,Denis MortetHe distanced himself from Burgundian traditions by offering more modern wines. He brought to Pinot Noir densities and hues never before seen. The estate then comprised 4.5 hectares in Gevrey-Chambertin, Chambolle-Musigny, and Vougeot. He acquired new parcels, each situated in a different climat, affirming his desire to understand these lands in detail. For 10 years, with the help of Jacky Rigaux, he isolated each climat from itsGevrey-Chambertin, going from a single vintage to 5. Today, the estate covers 16 hectares, across 14 different appellations, including some of the most prestigious in Burgundy: Clos de Vougeot Grand Cru, Chambertin Grand Cru… In addition, the estate mainly produces wines for aging.

Mortet Family

exceptional men and women

Denis's son,Arnaud MortetHe joined the estate in 2000 and became its manager six years later upon his father's death. He has guided the wines towards greater freshness, finesse, and delicacy through gentler winemaking techniques, propelling them to the pinnacle of the Gevrey-Chambertin appellation. He produces fewer Gevrey-Chambertin cuvées than his father, but his father's work has allowed him to grasp all the subtleties of blending.

During the summer season, a team of 15 people repeatedly goes through the vineyards to prune, plow, and hoe. At harvest time, Arnaud takes his turn going to the vineyards to analyze and, above all, taste the wines. To obtain aPinot Noirof quality, he seeks to obtain black berries with firm skin and fresh pulp.

Domaine Denis Mortet

character and know-how

The Denis Mortet estate had already banned herbicides and chemical fertilizers in 1996, favoring tilling and organic amendments by shredding pruning waste on-site. Its winemaking was inspired by organic farming. Arnaud continues this approach, respecting the vines and their environment, rigorously monitoring the ripeness of the grapes. He also performs a triple sorting upon arrival at the winery using a custom-made conveyor belt. Soil tilling is partly mechanical and partly done by horse. The vines are pruned using the single Guyot method. In 2008, a destemmer was specially designed for the estate. Thanks to this machine, Arnaud made his first wine using organic grapes.whole berries, while destemming at 100%.