Description

Vincent and Francois Bitouzet rigorously tend their vineyards, practicing organic viticulture that includes practices such as “sexual confusion” to reduce insect infestations, the use of organic compost when necessary, no herbicides or pesticides and severe limitations on the use of copper sulfate.Harvest is done manually. Classic Burgundian vinification is practiced at this traditional domaine. Only indigenous yeasts are used.The whites are fermented and aged in barrel. There is extensive lees contact to develop richness and complexity. Usually not more than 20% of the cuvée will be exposed to new oak. The whites are normally bottled between 15 and 18 months after harvest. For the reds there is a brief cold maceration, the grapes are completely destemmed, and there is a cuvaison of approximately 2 weeks. Bitouzet effects a “pigeage” twice a day and seeks to maximize the temperature during fermentation at 35 degrees Celsius. However, the “pigeage” is done less often if the character of the vintage indicates that a lighter hand will produce more well-balanced wines.Malolactic fermentation takes place in barrel. The reds are bottled between 20 and 24 months after harvest. Bitouzet’s wines (both red and white) are particularly age-worthy. We have been importing the wines of this very special domaine with great pride and satisfaction since the 1976 vintage.