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Domaine Georges JOILLOT
6, rue Marey Monge - 21630 POMMARD
Tel: +33 (0)3 80 24 20 26
Email : contact@domaine-joillot.com
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Our White Burgundy wines

Bourgogne Aligoté

  • Acreage 0.43 hectares
  • Age of the vines 40 years on average over the two parcels.
  • Variety Aligoté.
  • Soil – exposure Clay soil – vines located exclusively in the Pommard plain.
  • Cultivation “Guyot” pruning – reasoned viticulture.
  • Harvesting Hand-picked; green harvesting, if needed; sorting, if necessary.
  • Vinification Whole crop pressing – ageing in vats.
  • Average laying down time Between 1 and 6 years.
  • Serving temperature Between 8 and 12 °C.
  • Food and wine pairings Snails with garlic, andouillette, parsleyed ham, frogs’ legs …
    Bourgogne Aligoté can also be drunk as an aperitif; it is served fresh and unadulterated, or with crème de cassis for the traditional “Burgundy Kir”.
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Data sheet

Crémant de Bourgogne Brut

  • Variety 80% Pinot Noir, 10% Aligoté and 10% Chardonnay.
  • Soil – exposure Marl soil of Pommard. Very steep slopes; south/south-east facing.
  • Cultivation “Simple Guyot” pruning – reasoned viticulture
  • Harvesting Manual
  • Preparation The pressing is done with a pneumatic press. The first alcoholic fermentation gives a base wine grading between 10.5 and 11.5% vol. The second fermentation and the tirage for foam creation are carried out from the month of February of the year following the harvest. Ageing on lees in bottles for 9 months minimum. Dosage at 6g/litre of sugar.
  • Average laying down time Between 1 and 4 years
  • Serving temperature Between 8 and 10 °C
  • Food and wine pairings Cheese gougères, cheese soufflé, Tarte Tatin, red fruit salad …
Data sheet

Bourgogne Hautes-Côtes de Beaune

  • Acreage 0.4774 hectares.
  • Age of the vines 30 years.
  • Variety Chardonnay.
  • Soil – exposure White limestone; south-facing – vines located exclusively in the commune of Pommard.
  • Cultivation “Guyot” pruning – reasoned viticulture.
  • Harvesting Hand-picked; green harvesting, if needed; sorting, if necessary.
  • Vinification Whole harvest pressing; maturation in oak barrels for 12 months – 25% new barrels.
  • Laying down 1 and 6 years.
  • Serving temperature Between 12 and 14 °C.
  • Food and wine pairings Poultry blanquette, crab, prawns, raw fish, veal in sauce, terrine, rillettes, Camembert, Brie.
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Data sheet

Bourgogne Côte d’Or

  • Acreage 0.5404 hectare
  • Age of vines 15 years
  • Grape variety Chardonnay
  • Soil – exposure White limestone; south-facing – vines located exclusively in the commune of Pommard
  • Cultivation Guyot pruning; reasoned agriculture
  • Harvesting Hand-picked; green harvesting, if needed; sorting, if necessary
  • Vinification Whole harvest pressing; maturation in oak barrels for 12 months – 25% new barrels
  • Laying down 1 to 6 years
  • Serving temperature Between 8 and 10 °C
  • Food and wine pairing: Poultry blanquette, crab, prawns, raw fish, veal in sauce, terrine, rillettes, Camembert, Brie.
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Data sheet
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