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THE ESTATE
André Fusat had owned land. When he died in 1920, his wife Eugénie, alone with her two sons Ernest and Joseph, remarried Félix Vidal, a winegrower from Châteauneuf du Pape. The alliance of these two families gave birth to the estate in Châteauneuf du Pape.
Ernest and his brother, then his daughter Huguette and her husband Gilbert Boutin have never ceased to develop the estate.
The Cuvée Tradition Rouge was created in 1982, the estate's first bottling.
In 1997 their son Frédéric took over the vines in Châteauneuf du Pape. He was convinced to respect traditions to obtain the best from the vineyard. His wife Nathalie joined him in 2016.
The family currently owns 11 ha of Châteauneuf-du-Pape, 4 ha of Côtes-du-Rhône and 2 ha of Vin de France, all located on or very close to the village of Châteauneuf-du-Pape . This represents 14 different plots of land with vines ranging from 10 to 120 years old.
To date, we bottle 65% of my harvest, about 40,000 bottles a year with the 3 appellations combined, 40% of which are sold for export.
New Activity: Recycling Tasting Bottles into Candles and Lanterns!
We are excited to introduce our new sustainable initiative: recycling our tasting bottles into unique scented candles and lanterns. 🌿✨
Each bottle is carefully transformed into an elegant, eco-friendly piece, bringing a warm touch to your home. Our handcrafted candles are available in scents inspired by our wines, including Rosé, Viognier, and Syrah, offering a delicate and captivating olfactory experience.
By choosing our candles and lanterns, you’re supporting a sustainable approach that extends the life cycle of each of our bottles.
Discover this new range during your visit to the estate or on Maison La Boutinière’s social media.
If you’re interested, purchases can be made via email at saslaboutiniere@gmail.com.
« The estate is a family business dating back to 1920. »
THE WINE MAKING
In addition to the know-how transmitted by previous generations, modernization was added: stainless steel tanks, concrete, and wooden tanks of thermoregulated conical shape, destemmer, punching down and load shedding ...
Long fermentations (18 to 31 days), a permanent control of the vinification temperatures, allow us to extract the good tannins in suppleness, to obtain deep colors and exacerbate the fundamental qualities of the terroir and the different grape varieties.