The domaine is located on
Domaine Dubreuil-Fontaine
A Family History
Founded in 1879 by Pierre Arbinet, the family estate that is now Domaine Dubreuil-Fontaine Père & Fils has a long and storied history. Today, the estate spans 50 acres and is managed by Christine Dubreuil, representing the 5th generation of winemakers, who succeeded her father Bernard. Over the years, the estate has undergone significant development:
1977 : Acquisition of the house “Rameau Lamarosse”
1985 : Construction of a new winery and cellar on three levels
2011 : Christine Gruère-Dubreuil celebrates 20 years of leadership at the estate
2019 : The estate, now 140 years old, welcomes Clémentine Gruère-Dubreuil, marking the arrival of a new generation
Excellent Terroirs
Located in the heart of the Côte de Beaune, Domaine Dubreuil-Fontaine is renowned for its exceptional terroirs. The estate produces a wide range of wines from the noble grape varieties of Chardonnay and Pinot Noir, covering 22 appellations. These range from the fruity Bourgogne to the lively village wines, the prestigious Premier Cru, and the rare Grand Cru. The vineyards of the estate are spread across the villages of Pernand-Vergelesses, Aloxe-Corton, Savigny-lès-Beaune, Pommard, Beaune, and Volnay.
Artisans of the Vine
At Domaine Dubreuil-Fontaine, we are committed to environmentally friendly cultivation methods, with the goal of producing a rich and healthy harvest while ensuring the sustainability of our soils. We practice reasoned treatments and spraying, and our soils are tilled to maintain the natural balance of our vineyards. Harvesting is done by hand, with careful sorting, and the maturity of the grapes is meticulously checked upon arrival at the winery.
Under the guidance of Christine Dubreuil and the new generation represented by Clémentine Gruère-Dubreuil, Domaine Dubreuil-Fontaine continues to uphold its tradition of excellence, crafting wines that reflect the unique character of their terroirs.
Expertise
The Domaine's farming methods are respectful of the environment, with the goal of producing a healthy and rich harvest while ensuring the longevity of the terroirs. For example, the soils are worked to preserve the natural balance of the vines as much as possible. The harvest is done by hand at full ripeness and sorted upon arrival at the winery. Vinification is carried out as naturally as possible to preserve the fruit of the grape varieties and maintain the authenticity of the terroirs. The wines are aged in oak barrels, with a different proportion of new barrels depending on the appellation level, generally between 15% and 35%. After aging for 12 to 18 months, the wines are bottled in the Domaine's cellars.
