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COMPANY


Birth of a domaine

I created Domaine Richard Rottiers in 2007 in Romanèche-Thorins, in the heart of Beaujolais, in the prestigious Cru Moulin à Vent. I was immediately convinced of the quality and potential of this terroir. I started with 3 hectares of 40 - 80 years old. I very quickly knew this was the place and sought to expand the size of my domaine while maintaining a human size structure that allows me to take great care in the development of my wines.

Today my domaine is comprised of 6 hectares of vines in Moulin à Vent and 1 hectare of vines in Beaujolais Villages.

Taking care of the earth and the vine

All the work in the vineyard aims to bring a healthy and perfectly ripe grape to harvest while respecting the earth and the environment.

• We limit the yields by allowing 6 - 8 bunches per vine.

• We trim the shoots and buds to allow airflow through the clusters reducing the risk of rot.

• The fields are plowed to reduce competition from grassy plants and to encourage the vines to delve deep into the soil. )

Harvest is done by hand. We carefully sort each bunch in the vineyard keeping only the best.

All of the vines have been grown organically since 2012. Any treatment of disease is done in an organic way. The effectiveness of treatments are enhanced by the addition of herbal teas and herbal preparations.

Respect the terroir

My vines in the Moulin à Vent appellation grow on different soil types:

granite and gravel. I take care to vinify each vineyard separately and to adapt the vinification techniques to the characteristics of each micro terroir.

In the Moulin à Vent appellation the vines are an average of 50 years old.

The harvest is done by hand and vinification is whole bunch with semi carbonic maceration trying to achieve the perfect balance between fruit and tannins.

The aging of my Moulin à Vent takes place in both barrel and concrete vat.

My vines in Beaujolais Villages appellation grow at the bottom of the hillsides on gravel soil bordering the Moulin à Vent appellation.

These vines receive the same care and attention as the vines in Moulin à Vent. The Beaujolais Villages is vinified by semi carbonic maceration to emphasis the fruit. The aging of my Beaujolais Villages takes place in both barrel and concrete vat.

The wines of the domaine

All of my wines are bottled on the estate by me. I currently sell 70% to export markets. In France, you can find my bottles in discerning wine shops and in some nice restaurants.

Moulin à Vent Foudres
Cherry and gooseberry aromas, a rich purple hue, reminiscent of dark cherries and violets in the mouth, nice length supported by soft tannins. Excellent with grilled meat and a plate of cheese. Potential to cellar for 8-10 years.

Beaujolais Villages
A fine nose of raspberry and cherry aromas, ruby in colour, elegant mouthfeel, primary flavours of cherry and currant with very soft almost melted tannins. Enjoy with a salad or cured meats. Potential to cellar for 1-5 years.


Plus d'informations sur www.domainerichardrottiers.com

81
backers
€ 20,175
Pledged over € 20,000 goal

This project will be successful Ending on : 03/06/2019

Thanks to backers

15/05/2019 - 07:11
Bonjour Richard, J'avais visité votre domaine en 2012 avec ma bande de joyeux drilles (si vous vous souvenez qu'un couillon a plaisanté sur le fait que vinifier dans les fûts de sa mère relevait de la psychanalyse, c'était moi ;-) Nous avons un chouette souvenir de cette dégustation. Notre groupe d'anciens étudiants disséminés au 4 coins de la France et au-delà étions justement réunis à nouveau ce week-end pour fêter les 40 ans de l'un de nous lorsque votre mail est arrivé dans plusieurs de nos boîtes ! Les vins étaient déjà très bons, malgré mon amour modéré du Gamay. J'ai hâte de les déguster à nouveau ! Si la cuvée "dernier souffle" existe toujours, me feriez-vous l'amitié d'en glisser un flacon ou deux dans ma livraison ? Bravo pour votre conversion en bio, et bonne chance pour ce nouveau projet. Laurent
13/05/2019 - 20:45
Je suivrai avec plaisir et gourmandise vos projets. Bon courage.
13/05/2019 - 17:05
Je suis certain du succès !
Clmnt 11/05/2019 - 18:41
Bonne chance pour la réalisation du projet
02/05/2019 - 16:52
bon courage et belle réussite à vous, j'ai hâte d'ouvrir la première bouteille pierre
Richard 10/05/2019 - 15:50
Merci Pierre. J'ai également hâte de pouvoir faire déguster mes vins de cette nouvelle parcelle. Cordialement, Richard


COMPANY


Birth of a domaine

I created Domaine Richard Rottiers in 2007 in Romanèche-Thorins, in the heart of Beaujolais, in the prestigious Cru Moulin à Vent. I was immediately convinced of the quality and potential of this terroir. I started with 3 hectares of 40 - 80 years old. I very quickly knew this was the place and sought to expand the size of my domaine while maintaining a human size structure that allows me to take great care in the development of my wines.

Today my domaine is comprised of 6 hectares of vines in Moulin à Vent and 1 hectare of vines in Beaujolais Villages.

Taking care of the earth and the vine

All the work in the vineyard aims to bring a healthy and perfectly ripe grape to harvest while respecting the earth and the environment.

• We limit the yields by allowing 6 - 8 bunches per vine.

• We trim the shoots and buds to allow airflow through the clusters reducing the risk of rot.

• The fields are plowed to reduce competition from grassy plants and to encourage the vines to delve deep into the soil. )

Harvest is done by hand. We carefully sort each bunch in the vineyard keeping only the best.

All of the vines have been grown organically since 2012. Any treatment of disease is done in an organic way. The effectiveness of treatments are enhanced by the addition of herbal teas and herbal preparations.

Respect the terroir

My vines in the Moulin à Vent appellation grow on different soil types:

granite and gravel. I take care to vinify each vineyard separately and to adapt the vinification techniques to the characteristics of each micro terroir.

In the Moulin à Vent appellation the vines are an average of 50 years old.

The harvest is done by hand and vinification is whole bunch with semi carbonic maceration trying to achieve the perfect balance between fruit and tannins.

The aging of my Moulin à Vent takes place in both barrel and concrete vat.

My vines in Beaujolais Villages appellation grow at the bottom of the hillsides on gravel soil bordering the Moulin à Vent appellation.

These vines receive the same care and attention as the vines in Moulin à Vent. The Beaujolais Villages is vinified by semi carbonic maceration to emphasis the fruit. The aging of my Beaujolais Villages takes place in both barrel and concrete vat.

The wines of the domaine

All of my wines are bottled on the estate by me. I currently sell 70% to export markets. In France, you can find my bottles in discerning wine shops and in some nice restaurants.

Moulin à Vent Foudres
Cherry and gooseberry aromas, a rich purple hue, reminiscent of dark cherries and violets in the mouth, nice length supported by soft tannins. Excellent with grilled meat and a plate of cheese. Potential to cellar for 8-10 years.

Beaujolais Villages
A fine nose of raspberry and cherry aromas, ruby in colour, elegant mouthfeel, primary flavours of cherry and currant with very soft almost melted tannins. Enjoy with a salad or cured meats. Potential to cellar for 1-5 years.


Plus d'informations sur www.domainerichardrottiers.com

81
backers
€ 20,175
Pledged over € 20,000 goal

This project will be successful Ending on : 03/06/2019

Thanks to backers

15/05/2019 - 07:11
Bonjour Richard, J'avais visité votre domaine en 2012 avec ma bande de joyeux drilles (si vous vous souvenez qu'un couillon a plaisanté sur le fait que vinifier dans les fûts de sa mère relevait de la psychanalyse, c'était moi ;-) Nous avons un chouette souvenir de cette dégustation. Notre groupe d'anciens étudiants disséminés au 4 coins de la France et au-delà étions justement réunis à nouveau ce week-end pour fêter les 40 ans de l'un de nous lorsque votre mail est arrivé dans plusieurs de nos boîtes ! Les vins étaient déjà très bons, malgré mon amour modéré du Gamay. J'ai hâte de les déguster à nouveau ! Si la cuvée "dernier souffle" existe toujours, me feriez-vous l'amitié d'en glisser un flacon ou deux dans ma livraison ? Bravo pour votre conversion en bio, et bonne chance pour ce nouveau projet. Laurent
13/05/2019 - 20:45
Je suivrai avec plaisir et gourmandise vos projets. Bon courage.
13/05/2019 - 17:05
Je suis certain du succès !
Clmnt 11/05/2019 - 18:41
Bonne chance pour la réalisation du projet
02/05/2019 - 16:52
bon courage et belle réussite à vous, j'ai hâte d'ouvrir la première bouteille pierre
Richard 10/05/2019 - 15:50
Merci Pierre. J'ai également hâte de pouvoir faire déguster mes vins de cette nouvelle parcelle. Cordialement, Richard

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