THE VINEYARD​

Domaine Ragot is a family vineyard handed down from generation to generation since the 18th century and Nicolas represents the 8th generation.

When he arrived in the early 2000s, he initiated a global restructuring of the vineyard with the redevelopment of part of the plot, a change in cultivation methods and the construction of a new winery. Nicolas made these changes in order to improve the quality of his production while preserving the environment. The estate has just validated the HVE Level 3 certification, which proves its involvement in environmental issues.

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THE VINES

The property’s vineyard, exclusively located in the Givry appellation, covers 9 ha, of which 1/3 is Premier Cru.
Proximity sought for better efficiency in the work and in the care given to the vines.

Through renewal and new plantings, our vineyard has been transformed with more qualitative plots through the choice of less productive selection, and more homogeneous both in their typicity and their better resistance to rot.

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PHILOSOPHY

A LIVING WINE
ON A LIVING SOIL

It’s been 20 years since we chose to no longer use weedkiller. Our conviction is to cultivate vines on living soil where flora and fauna coexist part of the year, without excessive competition for our vineyard. Our grapes are nourished by the benefits of a holy soil, alive and without external nutritive contribution.

AN AGRO-ECOLOGICAL
COMMITMENT

4 weather stations are located in the vineyard. They are linked to computer modeling of disease prevention in order to better manage the treatments.

In order to preserve the resources of our soils, we produce energy from biomass by crushing the branches.

The recovery of rainwater is useful to carry out phytosanitary treatments as well as the cleaning of the equipment.

 

Phytobac is a patented technical process recognized by the state authorities which allows the treatment of rinsing water by biological bed.

The winery and the farm equipment storage building are covered with photovoltaic panels whose annual production is greater than our consumption.

In order to preserve biodiversity, all trees, hedges and low walls are preserved and maintained.

THE EXPRESSION
OF TERROIR

Whether you are in Champ Pourot on clay-loam soil or a few meters higher in Crausot on purely limestone soil, what drives Nicolas is precisely that all these specificities and diversity of soils have to be found in its wines.

Each plot is unique, by its nature, its color, its exposure, its inclination, so many inseparable factors that make us want to highlight this magnificent Givry terroir.

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CULTURAL METHOD AND VINIFICATION

No good wine without good grape

 

A great wine is first of all a great grape resulting from work in the vineyard, which represents 90% of the time.

The size of the vine is made to adapt the vigor of each vine to the future harvest. All our soils are cultivated, weeding is mechanical and spring work such as disbudding is a guarantee of the seriousness and quality of the work undertaken.

The plant’s balance results from a fine compromise between a root system allowing extraction from the subsoil and foliage facing the sun to guarantee optimum photosynthesis.

Finding optimal harvest date, or the art of being attentive to the evolution of nature, by controlling the maturity of the grapes, by tasting the berries.

All our grapes are carefully harvested in small 15 kg boxes in order to bring intact and healthy fruit to the cellar.

The notion of yield per hectare is always considered plant by plant and not by the cultivated area.

Our sorting table in the winery allows to check and eliminate all unwanted elements.

Destemming is systematic, by gravity and slow, so as not to burst the berries.

Cold maceration aims to extract the aromas and color.

Fermentation begins naturally thanks to the indigenous yeasts of the grapes skin.

A personalized aging for each plot in French oak barrels, very gently, to reveal the potential of the fruit from each terroir.

All this know-how, these techniques is not useful in making up for anything in the winery if, originally, we had not spent a lot of time in our vines.

Juggling between tradition and modernity, these are gestures repeated thousands of times, precise and meticulous work which paradoxically makes it possible to produce with a minimum of intervention and a maximum of understanding.

OUR COMMITMENT

We hire local workers and we work with local companies as much as possible.

The wines are produced, vinified and aged in our cellar and sold entirely in bottles, directly to individuals, restaurants and wine merchants.

Already a member of the Federation of Independent Winegrowers, the estate has just validated the HVE Level 3 certification. This High Environmental Value certification attests that we promote biodiversity and that we are engaged in alternative practices respecting the ecosystem of the land where we cultivate our vines and produce our wine.

See HVE plan

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WINES

RED WINE

GIVRY 1er Cru
« Clos Jus »

GIVRY 1er Cru
« La Grande Berge »

GIVRY
« Teppe des Chenèves »

GIVRY
« Vieilles Vignes »

WHITE WINE

GIVRY 1er Cru
« Crausot »

GIVRY
« Champ Pourot »

GIVRY
« Teppe des Chenèvres »