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Oenology in Bourgogne
"In the morning drink the white wine, red one on evening to rebuild the blood ..."
Burgundian Proverb
The map of Bourgogne wine has 4 departments:
Yonne, Côte d'Or, Saône et Loire and the Rhône.
The Auxerrois is the region of Lower Bourgogne's most famous for its wines. It harvests of red wine and white wine. The Tonnerre surprised by the robustness of its wines.

the vineyard Tonnerrois, Irancy and Epineuil

Since the 10th century, the cultivation of the vine is provided by the monks of two monasteries near Tonnerre, those of Saint Michel and that of Quincy..
« Wines of Tonnerre had from time immemorial, the reputation of being the best of the Yonne. »
It is based on the predilection which had been Henry IV and Louis XIV for them, which allowed rapid delivery Armançon in Paris. Under Louis XV, Chevalier D'Eon make known contributed to the Tonnerre and the Epineuil in all capitals in Europe.
As well, in the 19th century, in Paris TONNERROIS provided most of its wines. In 1827 the vineyards spread over 5317 hectares and produces 136,000 hectoliters of wine of high quality, often compared to a Pommard or a Meursault. Unfortunately, less than a year later, the phylloxera ravaged the vineyards, which disappeared almost in its totality. The vineyard Epineuil was restored in 1969, Tonnerre in 1989, by replanting the hills progressive. The scope, limited to 160 acres, is shared by Epineuil, Tonnerre and Molosmes. The Tonnerre also includes vineyards Junay, Serrigny, and Vézinnes Bernouil, where the oldest vines in France, the "vine of the Emporor" back to 1st Napoleon.
The steep slopes, leveraged into the folds of the large valleyness, are sheltered from the cold winds of the plateau of Langres. Found to Epineuil Molosmes and Tonnerre, clay-type Kimmeridgian limestone mixed with an impressive number of white stones, favoring the rich soil. They are identical to those of the great wines of Chablis, whose vineyard is nearby. Most often exposed to the south, they have a privileged microclimate. Each of the names is rewarded in the most prestigious professional wine tasting.
  • The Terroir of Epineuil :
    • The red wines and rosé wines are very aromatic. The land is planted mostly to Pinot Epineuil Black, king of the Burgundian grape varieties. Two hectares only produce white wine.
  • The terroir of Tonnerre :
    • The white Burgundies of outstanding subtlety. Tonnerre on the common and Molosmes, the blend is composed primarily of Chardonnay. The Burgundy Tonnerre mature after 2-3 years.

    The vineyard of Saint-Jacques coast

    This vineyard dominates the valley of the Yonne and the field of Joigny. They are planted in Pinot Gris vines for wine production gray Coast St Jacques, Pinot Noir to Burgundy, Cotes de Saint Jacques red wines and Chardonnay for white Burgundy. Today there are only 20 hectares to 100 classes AOC Regional appellations: Côtes St Jacques. Grapes: Chitry, Coulanges-la-winey - Epineuil (Chardonnay, White ..)


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    Champvallon wines

    Burgundy is a crossroad The major French and European routes. It is undeniable ambassador of wine. His whole story is based on wine and gave birth to a large collection of monuments. Champvallon part of that heritage with a press of the 13th Century, thereby reviving the past. Three wines are Champvallon:
  • Bourgogne white
    • Born from Chardonnay grapes, white wine, dry and fruity. Its freshness and liveliness make the perfect companion for seafood, shellfish and snails.
  • Bourgogne Grey
    • Born from Pinot Gris, it is typical of the wine region of Joigny. Her dress onion skin color goes perfectly with grilled meats and salads.
  • Bourgogne Red
    • From a pinot noir, cherry red, light and very easy to drink to accompany all kinds of dishes.

    Othe land cider

    Fermented mash of APPLE CIDER
  • Particularity :
    • Drink fermented grape cider apple varieties include: Avrolles, Cul d'Olson, Loard, cat nose, flat nose, Sebin, Verrolot. They are sour category; Avrolles and Sebin are recommended.
  • Description :
    • Effervescent liquid light yellow gold with the taste results from a balance between sweet tart flavors. Composed from apple mashes.
  • Historic :
    • Cider production is specific to the northern of Burgundy: Othe, which straddles the Aube the Yonne and the Gâtinais. A Dictionary of Commerce, published in 1839, quotes among the departments of Yonne cider producers. At the end of the 19th Century, the country produced about 150,000 Othe hectoliters of cider a year from a variety of apples originating Avrolles. In 1906, 198 cars from cider apples were shipped to the rest of France, 602 to Germany. After experiencing a decline in the 20th century, cider was relaunched in 1990 by the Union of cider producers Othe, but the amount does not exceed the 1000 hectoliters. Gâtinais in a similar upturn is also in underway..
  • Production :
    • Production is limited exclusively to Othe, but there are a few cider producers in Gâtinais and Puisaye. It reaches 500 HL per year for a couple from transformers. The harvest of groves with standard trees is carried out in October-November, some varieties reaching maturity in December. The bottling is made in May.
  • Some history about the Othe country
    • In the last century until 1960, the production of cider was one of the main resources of Othe.
    It was intended for family consumption. Entire rural population consumed cider, but it was not stuffy pulled the barrel. Farms in the neighboring districts, including the Seine et Marne and Aube, came to supply the Othe. Cider was also sold in Paris and in Germany. In 1918, 6,000 tons from apple cider were transported towards WUERTTEMBERG since marshalling VULAINES (Dawn) on THEIL VALVE (Sens). Cider production then declined, a victim from mechanization and land development. Many trees were uprooted. Rewards for grubbing were even offered.
    Since the late 80's, production was restarted. A Organistation started up, goes beyond the context of of cider, to make this drink the true flagship of Othe, straddles the Aube the Yonne.
    In 1996, farmers gathered in the union of the Yonne Othe have produced between 500 and 600 hectoliters of cider and other derivatives as Ratafia liqueur ( mixture of grape apple brandy ) .
    The creation of a tourist route called "The Cider Route and presses" is among the initiatives taken in the context of this revival. This tour travels 70 km through 11 municipalities. You can discover the wheel presses parrot, driven by human power. There are also presses slaughter: the pressure is obtained in this case by the weight of a very heavy load from wood or other materials.
    This road passes through the farms The producers who sell directly to visitors, hotels and restaurants, CHERRY, ARCES; Vaudeurs an inn, a stud farm gite in Villechétif, a museum from the apple and cider Vaudeurs , wooded areas green for walking. It also crosses some interesting monuments like the castle from CERILLY, a small manor house dating from the 15th century.