Stephane Maroiller has taken over the family tradition of organic winemaking in Burgundy, following in his father Patrick’s footsteps. Patrick, an early advocate of organic farming, transitioned Domaine Henri Richard’s vineyards to organic methods in 2001. Stephane now produces certified organic wines from several notable locations, including Uchizy-Bourgogne Blanc, Nuits Saint Georges-Bourgogne Pinot Noir, Marsannay, and Gevrey-Chambertin. With limited production, ranging from 600 to 1,200 bottles per wine, Stephane also works as a contract farmer, specializing in organic farming techniques. He continues his father’s minimalist approach, using indigenous yeasts and minimal sulfur. Stephane prefers manual work over machinery, using an atomizer rather than a tractor, and maintains traditions such as avoiding chemical sprays in the “Aux Grands Bandeaux” vineyard since 1960. His cellar work is simple, often avoiding pumps, resulting in exceptional wines.
WINEMAKING： To respect these traditions, they harvest by hand, selecting only the finest fruits from our vines. After picking, the grapes are brought to the estate and meticulously sorted on a table to select only the best and healthiest ripe berries. For the reds, during the approximately fifteen-day maceration period, some grape clusters are kept whole in the tank. This ancestral wine-making technique brings perfect harmony between the wine’s subtle red fruit aromas and its refined tannic structure. For whites, they proceed with direct pressing. Following the traditional methods, and press the grapes manually using a century-old pawl wine press. Additionally, just as their ancestors did, they crush the berries by foot.
During and after vinification, they handle the grape juice with utmost care. Bottling, barrel filling, and racking are done by gravity to avoid using pumps. they let the terroir speak in our bottles by avoiding unnecessary interventions. Furthermore, no additives are introduced to the wine, except for a microdose of sulfur after fermentation. As a result, all our wines have very low sulfite levels, comparable to so-called “NATURAL” wines. After vinification, our wines are aged exclusively in local oak barrels for 10 to 14 months. To preserve the fruity and complex aromas of our wines, we use only a small proportion of new barrels for each vintage.
Stephane Maroiller繼承了家族在勃艮第的有機釀酒傳統，追隨他父親Patrick的腳步。Patrick是有機農業的早期倡導者，於2001年將Domaine Henri Richard的葡萄園轉為有機種植。斯特凡目前在多個著名產區生產認證的有機葡萄酒，包括烏奇齊（Uchizy – Bourgogne Blanc）、聖喬治夜丘（Nuits Saint Georges – Bourgogne Pinot noir）、馬爾薩奈（Marsannay）和熱夫雷-香貝丹（Gevrey-Chambertin）。 由於產量有限，每種酒的瓶數在600到1200之間，斯特凡還作為專注於有機種植的合同農夫。他延續了父親的極簡主義方法，使用天然酵母和極少的硫磺。他傾向於手工操作而非機械化，用背負式噴霧器代替拖拉機，並且自1960年以來在“Aux Grands Bandeaux”葡萄園中避免使用化學噴劑。在酒窖中，簡單的技術造就了出色的美酒。
WINEMAKING：為了尊重這些傳統，他們手工採摘，只選擇我們葡萄藤上最優質的果實。採摘後，葡萄被帶回莊園，並在篩選台上仔細分類，只選擇最好的、最健康的成熟漿果。對於紅葡萄酒，在大約十五天的浸漬期內，一些葡萄串會保持完整放入桶中。這種古老的釀酒技術使葡萄酒的細膩紅果香氣與優雅的單寧結構之間達到了完美的和諧。對於白葡萄酒，他們採用直接壓榨，沿用傳統方法，手工使用一台百年歷史的齒輪壓榨機來壓榨葡萄。此外，他們還像祖先一樣，用腳踩踏葡萄。在釀造期間及之後，他們對葡萄汁給予極大的關注。裝瓶、裝桶和轉桶都是通過重力進行，以避免使用泵。他們讓土壤的獨特風味在瓶中展現，避免不必要的干預。此外，除了發酵後微量添加的一些二氧化硫外，不會向酒中添加其他任何物質。因此，他們所有的葡萄酒都具有非常低的亞硫酸鹽水平，類似於所謂的“自然”葡萄酒。發酵後，他們的葡萄酒僅在當地橡木桶中熟成10到14個月。為了保留葡萄酒的果香和複雜的香氣，他們每個年份只使用少量的新桶。