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THE WINERY
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.
At Domaine La Boutinière, we love sharing our passion for wine and introducing you to our world in a warm and welcoming atmosphere. Throughout the year, we offer a range of experiences, including wine tastings, hypnosis evenings, Boutinades evenings and Wine & Music events.
To discover our experiences and book your visit to the estate, simply visit the “Book a Wine Tastings or Events” section of our website. You can also contact us by phone on +33 6 15 45 09 68 or by email at saslaboutiniere@gmail.com. We look forward to welcoming you!
New venture: Giving our bottles a second life!
We transform our tasting bottles into serving dishes, scented candles and candle holders, giving them a new lease of life.
Our handmade candles come in fragrances inspired by our wines: Rosé, Viognier and Syrah.
Discover our creations at the estate and in our wine shop.
« 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.
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