Rouges Queues Estate

Isabelle Vantey established her Rouges Queues estate in 1998 in the southern part of the Côte de Beaune.

It farms around 6 hectares around the small village of Sampigny-Les-Maranges.

His philosophy is to let the Maranges terroir express itself through authentic wines.

To achieve this, we use certified organic and biodynamic farming methods, combined with gentle, natural winemaking techniques that respect the work carried out in the vineyards.

The southernmost appellation in the Côte de Beaune

Maranges is one of Burgundy’s youngest appellations, established by decree on 23 May 1989. It encompasses the three communes of Cheilly-les-Maranges, Sampigny-les-Maranges and Dezize-les-Maranges, in the very south of the Côte de Beaune. It is in this area that the Domaine des Rouges Queues cultivates its vines and produces 12 different appellations, mainly in the Hautes-Côtes-de-Beaune, Maranges and Santenay.

In the vineyard, in the cellar

Most of the vines at the Domaine des Rouges Queues are pruned using the cordon method. The vines are ploughed in the spring, then hoed around the base during the summer. Isabelle and Jean-Yves Vantey use horses to work the two premier crus as well as the white Maranges.

The harvest is, of course, carried out by hand, with a small team of 10 pickers and 2 porters. Some have been with us for many years, whilst others are here for the first time.

Red wine production: extensive work with whole bunches, either partially or entirely depending on the cuvée. Fermentation takes place using indigenous yeasts exclusively. Some pumping over and punching down are carried out, depending on the vintage. After 12 to 14 days of maceration, the wine is racked off the lees. The wines are then aged in oak barrels for around 12 months.

White wine production: the grapes are pressed, then the juice is left in vats for 12 hours to settle. Fermentation takes place in vats. The wine is then aged for around 10 months.

A few photos of the Rouges Queues estate

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In accordance with the Public Health Code, wines, sweet wines and beers have an alcohol content of between 3% and 18%