Domaine des Marechaudes is an artisanally crafted white Burgundy by a small family estate— Domaine de Rochebin; this is one of two of their brands. The estate was established in 1921, and has been exclusively devoted to vine-growing and winemaking since 1972. Jean-Pierre MARILLIER, who represents the third generation in the history of the estate, passed the reins to his son Mickaël in 1991. Mickaël and his wife, Marie-Pierre, now run the 46 hectares of vineyards together with Laurent Chardigny, who is in charge of winemaking since 2008.

Domaine de Rochebin is situated at an altitude of 450 meters on a hill overlooking the Saône plain, in the lieu-dit "(small place) in Normant, close to Azé, a town renowned for its prehistoric caves.

The domain’s coat of arms features the skull of a lion reminiscent of the great lion found in one of the caves. The wooded hillside of Azé borders the town of Cluny, whose abbey was one of the leading sites of medieval Christianity. Most of the vineyards belonging to Domaine Rochebin come from the abbey’s former properties. As far back as the year 1000, its monks were already laboring in the vineyards. They produced wines that were highly-prized by leading church dignitaries and crowned heads, many of whom, along with pilgrims and faithful followers, frequented the abbey over the course of 8 centuries. Its vast refectories served an average of 100 meals a day. Naturally, these meals were accompanied by plenty of wine, and because of this, the tradition of eating and drinking well have always been accorded a place of honor.

The diversity of the 46 hectares of vines owned by the domaine enable it to grow all the prestigious Burgundy grape varieties.

For the white wines: Horizontal press (with plates), enzymatic settling, yeast addition, 25-day fermentation period at a low temperature (18 to 20° C) in stainless steel vats, blocked malolactic fermentation, aging on the lees 5 months), racking, and bottling.

For the red wines: Partially destemming, transferred to vats by gravity, yeast addition, maceration, pumping over twice a day, cap punched down daily, 12-day vatting period (25 to 30° C), pressing, horizontal press (with plates), settling, malolactic fermentation, partial ageing in oak barrels (6 to 8 months), bottling.

Production area: 46 hectares* including 18 hectares of Chardonnay, 16 hectares of Gamay, 7 hectares Pinot Noir, 5 hectares Bourgogne Aligoté.

Production: 300,000 bottles/year (50% white, 45% red, 5% rosé)

*A hectare is equal to 2.47 acres

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