HISTORY OF DOMAINE: Vincent Bitouzet's ancestral roots in Burgundy cover at least the last two centuries. His great-great grandfather, M. Gillotte, arrived in Auxey Duressesin 1802 and was mayor of that village. In 1804, the Bitouzet line settled in Volnay. The Bitouzets were one of the first of the family domaines in this region to bottle their wines. Vincent's grandfather had already garnered medals for his winemaking talents in 1860. Vincent's wife, Annie Prieur, has equally distinguished antecedents. Her family (both Prieurs and Perronnets)was long established in Meursault and Ladoix. The resulting "merger" has created a domaine of distinction and breadth.

COMPOSITION OF DOMAINE: The domaine consists of 11 hectares, 3 planted to Chardonnay and the remaining 8 to Pinot Noir. In Meursault, the Bitouzets have holdings in "Les Corbins" (3/4 hectare, 3000 btls); "Clos du Cromin" (1 hectare, 3000 btls); "Charmes" (1/2 hectare split between "Charmes du Bas" and "Charmes Dessus", 2000 btls); "Perrieres" (.27 hectare, 1500 btls); and "Santenots" (1/5 hectare, 1500 btls). In Volnay, the vineyards are spread out amongst the following sites: for the village wine there are 2 hectares in the neighboring vineyards of Aussy and Echards (3,600 btls); then there is "Les Aussy 1er Cru" (1/2 hectare of 45 year old vines, 3000 btls); "Taillepieds" (3/4 hectare, 1800 btls); "Clos des Chenes" (1/2 hectare, 1800 btls); "Pitures" (1 hectare, 3600 btls); and "Caillerets" (.15 hectare, 900 btls). In addition, there is a 1.25 hectare parcel in Beaune 1er Cru "Cent Vignes" which produces approximately 1500 btls per annum.

METHOD OF VINIFICATION: Harvest is done manually. Classic Burgundian vinification is practiced at this traditional domaine. The whites are fermented and aged in barrel. There is extensive lees contact to develop richness and complexity. Usually not more than 20% of the cuvee will be exposed to new oak. The whites are normally bottled between 15 and 18 months after harvest. For the reds there is a brief cold maceration, the grapes are completely destemmed, and there is a cuvaison of approximately 2 weeks. Bitouzet effects a "pigeage" twice a day and seeks to maximize the temperature during fermentation at 35 degrees Celsius. Malolactic fermentation takes place in barrel. The reds are bottled between 20 and 24 months after harvest. Bitouzet's wines (both red and white) are particularly ageworthy. We have been importing his wines with great pride and satisfaction since the 1978 vintage.