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André Fusat had owned land in Caderousse since 1900. When he died, his wife Eugénie, alone with her two sons Ernest and Joseph, remarried Félix Vidal, a winegrower in Châteauneuf-du-Pape. The alliance of these two families gave birth to the estate.
Ernest and his brother, then his daughter Huguette and her husband Gilbert Boutin have continued to develop the estate.
The Cuvée Tradition Rouge was created in 1982 by Hugette and Gilbert, this is the estate’s fisrt bottling.
In 1997 their son Frédéric Boutin took over the vines. He has been convinced to respect traditions to obtain the best of the vineyards. His wife Nathalie joined him in 2016.
The family currently owns 11 hectares of Châteauneuf-du-Pape AOC, 4 of Côtes du Rhône and 2 of Vin de France, all located on or very closed to the village of Châteauneuf-du-Pape. That represents 14 different plots with vines 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, 60% of which are sold for export.
The property is located in the village of Châteauneuf-du-Pape, to the East of the village, slightly in altitude on the road of Bédarrides with a very beautiful view of the village.
Ten grape varieties are significantly cultivating on La Boutinère with :
They are located on the Lieu-dits of La Crau, Le Boucoup, Les Marines, Le Bois de la Ville, Le Grand Pierre, Valori, Les Roumiguières, Coste-Froide, and les Plagnes and recently on Le Grand Pierre by the acquisition a new parcel of land of Roussanne (please see the attached map or / on our website).
Le Grand Pierre with a sandy brown soil resting on red sandstones of Comtat (saffres) dating from the Miocene era will contribute to produce wines with a great freshness ;
Les Marines, le Bois de la Ville, les Roumigières and Coste-Froide are located on red soils on stony alluviums with a red clay subsoil.
La Crau et Le Boucoup with dark red soils with galets roulés lies on a red clay subsoil on old alluvium soils
This mosaïc of different terroirs contributes to the complexity and singularity of each of our wine.
all soils are worked, green works are carefully done every spring including green harvest when necessary, treatments are reasonned and natural treatment are incresing.
« 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.