Françoise Jeanniard — the wines we carry

Located in the village of Pernand-Vergelesses at the foot of the hill of Corton, this estate is currently managed by the fourth generation, Ms. Françoise Périn-Vergé, who took over operations in 2002. As a very small family-run producer owning just 2.5 hectares of vineyards in Aloxe-Corton and Pernand-Vergelesses, they cultivate exceptionally natural grapes through rigorous, botany-based vineyard management without the use of herbicides. Their wines are featured in esteemed establishments such as the one-Michelin-starred restaurant "Le Charlemagne" locally in Pernand-Vergelesses, and the two-Michelin-starred restaurant "Le Clos des Sens" in Annecy, east of Lyon. The vines are predominantly old, ranging from 35 to 65 years of age. Yields are strictly controlled via green harvesting, and frequent tilling is performed to eliminate detrimental weeds. No herbicides are used whatsoever, and treatments against diseases are kept to the absolute minimum necessary. Leaf-thinning is conducted exclusively on the morning-facing eastern side while leaving the afternoon-facing western foliage intact to protect the grapes from prolonged exposure to harsh afternoon sun and sunburn. This practice also maintains optimal air circulation within the canopy to prevent rot. All grapes are harvested entirely by hand, with approximately 80% destemming. For the whites, pre-fermentation cold maceration is carried out in stainless steel tanks, followed by alcoholic fermentation using indigenous yeasts at 20°C for 7 to 8 days. The reds undergo cold maceration in concrete tanks for 5 to 6 days, followed by alcoholic fermentation reaching up to 30°C for about 8 days. Aging takes place in oak barrels—lasting 9 to 10 months for whites and approximately 12 months for reds—with new oak utilized at a rate of 10 to 15% for both. Documentation by FINESSE INC.