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33 hectares in the four Chablis designations of origin
Domaine de l'Enclos is 33 hectares of organically farmed vines (Ecocert certification) on the 4 levels of the Chablis designation and notably on some of the most beautiful terroirs of the vineyard.
The property is located in the heart of Chablis in a large estate, a former residence of the monk workers of Pontigny Abbey, comprising a large 19th century building and a partly underground cellar built in 2016.
We are 2 brothers, Romain and Damien, and with our team, we strive all year round to work our vines and our wine by being perfectionists, respectful, benevolent and positive!
Our way of cultivating the vine
Most of our work is done in the vineyards. We are 20 people all year round (the triple during the harvest) to take the greatest care of our vineyard to extract the best from it : respectful Poussard pruning, organic fertilizers, disbudding, careful trellising, leaf removal, manual harvesting on all our vintages. We attach great importance to the life of our soils which we maintain by scratching and sowing.
To preventively protect our vines from diseases, we only use products of natural origin, copper, sulfur and plant preparations. The domaine is fully certified in BIO.
Our vinification methods
2016 is the first vintage vinified at the Domaine de l'Enclos, in our new gravity-fed cellar. The grapes are harvested at full maturity (no chaptalization), sorted on a vibrating table, pneumatically pressed and the juice flows by gravity into stainless steel tanks installed in an underground cellar of 450 m2 where the temperatures are controlled.
The vinification is done without any input, no sulfur, with indigenous yeasts and the maturation of our wines in tanks and barrels can last up to 18 months on lees. The wines are neither fined nor cold treated. Only a light filtration and a moderate addition of sulphur (SO2) is done before bottling.
In summary: living soils, healthy and ripe grapes, simple and natural practices, few interventions, monitoring and patience.
