We recommend bringing our wines to room temperature (around 18°C). The young wines are served with cold or warm meat-based plates. Wine 5 years and older need to be opened 2 hours beforehand. They accompany perfectly meat (grilled or with a sauce).To flatter meats and cheeses, it is recommended to serve old wines in carafes.
With travel having a marked but temporary influence on wine, its finesse and bouquet, it is necessary to completely unpack the cartons as soon as they arrive, and to lay down the bottles in the place where they will be stored (permanently), preferably the coolest and the least exposed to vibrations part of the cellar, and let the wine rest for 18 to 20 days.
If you wish to keep the wine for many years, the temperature differentials must be minimized, and under no circumstances should the temperature of the cellar go above 18°C in the summer or below 10°C in the winter.
It is normal that a wine bottled using traditional methods will have a slight sediment deposit. Frequent in quality and well-structured wines, it reflects a natural ageing : to eliminate it risks removal of certain characteristics of the wine. It is recommended to let the deposit settle for a few minutes before cautiously serving, or better yet to let it settle in a decanter.
The wines must be at room temperature, that is, between 16°C and 18°C, and opened beforehand. Our wines accompany perfectly game, red meat and cheese.
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.
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.
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 departure for the truffles tour will be at 9:30 AM and 2:00 PM. A registration by mail or by phone is needed.
DON’T MISS THIS UNIQUE EVENT !
Daix’s Exihibition (Burgundy) : December 2019
You can find the Domaine Armelle & Bernard RION for a tasting and make some purchases at the restaurant Les Trois Ducs, Route de Troyes, 21121 DAIX. A few weeks before Christmas time, Burgundy and its wonderful Terroirs products will be in the honor.
May 2016 : Professional Capacity of Sensory awarded to Nelly Baptista-Rion
August 2015: Nelly Baptista-Rion joins the Domaine. She is assisting her parents and sister at Domaine RION in Vosne-Romanée. Thanks to her Burgundy Wine and Truffle passions, she will share with you some precious advice for a good wine and meals balance during your tasting.
Alice Rion & Louis Hammann, won the Trophy of the Young Talents in 2014 « Côte de Nuits »
With some 2012 vintage, Alice & Louis have dazzled the French and international wine tasters during the selection.
The tasting included 3 levels of Burgundy Appellations; first they started with a Bourgogne 100% Pinot Noir « La Croix Blanche », a Nuits St Georges « Cuvée Dame Marguerite » after and our Vosne-Romanée 1er Cru « Les Chaumes » to finish. The trophy was awarded to them during the week of the Sale of Wines in Beaune.
It’s the second award for Alice who had already won the Trophy of the Young Talents in 2010.
The Domaine Rion under the spotlights of M6 – 2014 & 2011
Thanks to four TV shows, the Domaine RION shares its passion for the Burgundy Truffle with the spectators of M6.
During the TV shows « La plus belle région de France » (“The most beautiful French region”) in 2014, « Un dîner presque parfait » (“A dinner almost perfect”) in 2011 and “La meilleure équipe de France” (“The best French team”) in 2012, Armelle and her dogs Lagotto Romagnol has hunted the truffles and she prepared a 100% Burgundy Truffles menu for her guests with Burgundy wines, of course.
Thanks to her delicious dishes and truffles, she was the big winner in this special week in Dijon.
You can watch this episode here:
- 1st part of the show: https://www.youtube.com/watch?v=0rMmlQxhpv4&feature=youtu.be
- 2nd part of the show: https://www.youtube.com/watch?v=U_jpeYIgvEg&feature=youtu.be
At the same time, Louis developed his cooking passion and participated to “Masterchef” season 2.