Domaine Dubreuil-Fontaine

A family history, between heritage and modernity

Domaine Dubreuil-Fontaine was founded in 1879, established in Pernand-Vergelesses, the meeting point between the Côte de Nuits and the Côte de Beaune, in the years following the phylloxera crisis that devastated Burgundy's vineyards. This founding union between Clémentine Fontaine and her grandfather Dubreuil gave rise to the estate's name and identity, which has since been passed down from generation to generation within the same family. Today, it is Christine Gruère-Dubreuil, the estate's manager, who carries on this legacy alongside her daughters: Clémentine Gruère-Dubreuil, sales manager, and Hortense Gruère-Dubreuil, winemaker. A story of mother and daughters who continue to write, with passion, the next chapter of a winegrowing heritage nearly a century and a half old.

Know-how rooted in tradition and respect for the terroir

Domaine Dubreuil-Fontaine now spans 20 hectares across 20 different appellations, from Ladoix-Serrigny to Volnay, taking in Pommard, Aloxe-Corton, Beaune, and more. The harvest is mostly done by hand, with rigorous sorting upon arrival at the winery. The white wines at village level are partly vinified in concrete egg vats, a method that allows for precise, natural handling of the fruit, while the reds, made from hand-sorted grapes, are vinified in open vats with gentle punch-downs for measured extraction. Aging then continues in oak barrels for 15 to 18 months, with the proportion of new oak ranging from 10 to 30% depending on the appellation level, from village wines up to Grand Cru. This approach, both modern and true to traditional craftsmanship, aims to preserve as fully as possible the expression of the Burgundian terroir in every cuvée.

Red and white wines, mirrors of the Pernand-Vergelesses and Corton terroirs

The Pernand-Vergelesses vineyard has the rare distinction of covering the full range of crus, in both red and white: Bourgogne, Village, Premier Cru, and Grand Cru. For the reds, the house style favors gentle extraction, producing wines of great finesse. Within the Corton Grand Cru, each climat expresses its own character: Corton Bressandes, the appellation's largest named plot, is grown on the mid-slope and yields the roundest of the Cortons, while Corton Clos du Roi stands out for its more smoky, roasted aromas. In white, the Corton-Charlemagne Grand Cru, produced on just 60 ares, embodies the estate's excellence with the Chardonnay grape. Pernand-Vergelesses comes in two versions depending on exposure: the red, planted lower on the slope, and the white, grown higher up the hillside.

The estate also produces a rare, limited cuvée from a cool parcel long classified as village level before being promoted to Premier Cru in 2017: the En Caradeux climat. This cuvée was created in collaboration with chef Laurent Peugeot, of the restaurant Le Charlemagne in Pernand-Vergelesses, reflecting the estate's close ties to local gastronomy.