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Work into the wineyard and wine-making process

Our balanced and complete wines are traditionally vinified. Totally de-stemmed, with a long vinification (2 to 3 weeks in open vats), they are then aged for 15 months (half in new oak barrels). They are pleasant and fruity for the young vintages, but well structured enough to ensure good ageing.

Fertilizer:  Organic fertilizer is used exclusively on the sandy slopes in order to maintain the structure of the soil.  On average our vines are over 50 years old and their roots draw their nutrition from deep down in the ground.

Cultivation:  The vineyards are ploughed in winter and hoed in the spring. Grass is then left to grow naturally between the rows and a light tractor, (limiting soil compaction), is used to hold it back from invading the vines.

Pruning:  A preliminary pruning is carried out in autumn, followed-up by a thorough pruning in March.  The canes are burnt to prevent any risk of infection.

Treatments:  Curative only.  We use rational management methods relying on natural or very specific products. ‘Pheronomes’ are diffused around the vineyards to provoke sexual confusion in certain insects eliminating the need to use insecticides.

Grape Harvest:  Picking is manual, de-stemming is very gentle and there is no crushing.

Fermentation:   Natural fermentation is long, lasting from 2 to 3 weeks.  The cap is punched manually and a stainless steel pneumatic press presses out at low pressure (2kg/cm²), ensuring fine lees on which the wine will mature for 15 months removing the need for filtration. New oak and oak barrels under 5 years old are used for the maturing process.

Bottling:  Bottling takes place on the estate with the assistance of a specialised bottling company.  New bottles are strerilised and the wine introduced under air-tight conditions.  Top quality corks from Spain are then used.

Conclusion:  As one can see from the above description, every effort goes into producing wines to lie down which will develop and be enhanced over the decades provided they are laid down in a cellar maintained at a constant temperature.

News Event

The Domaine Rion gets bigger… – 2017

In 2017, Alice decided to enlarge her estate thanks to the acquisition of a Meursault “Sous La Velle”, a plot 0.52 hectares located in Magny-Les-Villers,in the southern part of Hautes Côtes de Nuits. To discover soon in our domaine. More detail : here


Thanks to you we received the “Excellence” certification from Tripadvisor! Thank you for coming to our domaine and for commenting on tripadvisor!

Terroirs Exhibition in Paris (Paris’s 15th arrondissement) : 14th & 15th November 2019

French Terroirs will be represented in MS BOTICELLI Boat, at Grenelle Port where you could taste a large variety of French wines and products.
The car park is free and all the products can be taken away. The exhibitors list is available here
Soon a link in this page will allow you to print directly your invitation. Come back to this page in a few months.

Open House Day every November, 11th (9:00am to 7:00pm)

During this private day and only for individuals, Domaine RION invites you to discover their products and activities.

Programme :

Tasting: Taste our wines in our cellar and some truffles toasts.
Tours: You could visit our cellar, our truffles plantation and, maybe for the first time, see the truffle hunting by our dogs. The de