Pernand-Vergelesses
Welcome
Our family concern is situation in Pernand-Vergelesses, a picturesque village of the Côte de Beaune. Our 13.5 hectares of vineyard cover the communes of Pernand-Vergelesses, Savigny-lès-Beaune, Aloxe-Corton and Chorey-lès-Beaune.  
 
HISTORY 
In 1940, Raoul Denis, winemaker of the prestigious Hospices de Beaune - as had been his father and grandfather, decides to take up with his wife, and as a secondary activity, the 2 hectares of vines that then constituted the small family holding. 
In 1972, they create the company Denis Père et Fils with their first son, Roland, and his wife, Annick, while the vineyard expands and in particular is enriched by the inclusion of the Ile des Vergelesses appellation. 
In 1982, with some new plantings and the acquisition of prestigious parcels including Corton-Charlemagne and Aloxe-Corton, the direct commercialisation of the wines from their 10 hectares of vines starts to take off. 
In 1992, Raoul, going into retirement, hands the torch to Christophe, the youngest of his sons.  
Today, the vineyard covers 13,5 hectares. We are 4 associates: 
 
- Roland Denis 
- Christophe Denis and his wife, Valérie 
- Jean-Baptiste Gauthey, our nephew 
 
Sales in bottle, which started at the beginning of the 1970s, have grown from just a few hundred corks to 60,000 bottles in 2012.  
 
VINE CULTIVATION 
Our vine growing is traditional and balanced. We think this choice of methods is a good alternative between the « all chemical » and « organic » approaches. It is based on our own experience and observation of the vines and the local conditions, allowing us to calculate accurately the optimum usage of organic fertilizers, to reduce to a minimum the application of phytosanitary products in the fight against pests (mildew, oïdium, grape-worm) and to best preserve the vineyard’s balance by the working of the soil (ploughing or grassing). 
The high number of vines per hectare, more than 10,000, imposes numerous manual tasks on us: 
 
- Pruning and burning of vine twigs in Winter 
- De-budding and trellising in Spring 
- Top-trimming and « green harvest » thinning in Summer, 
. Ending in September with the harvesting of the grapes. 
Picking is by hand to respect the quality of each bunch of grapes. 
 
 
VINIFICATION 
Our red wines are vinified in the traditional way so as to enhance their fruit aromas and the finesse of the Pinot Noir. 
The entire harvest is carefully sorted before crushing. De-stemming is systematic and maceration lasts approximately 14 days.  
Wines are subsequently matured in oak barrels for 14 to 18 months. New oak is used carefully to respect each terroir, the proportion varying from 10 to 30 percent depending on the vintage and the appellation.  
White wines, from the Chardonnay grape variety, gain their structure from vinification in the oak barrels in which we continue their maturation for 12 months. 
Bourgogne Aligoté, from the Aligoté variety, is vinified and matured in vat to preserve its fruit aromas, its freshness and vivacity. 

All our wines are bottled by us at the Domaine.