Château des Rontets

Burgundy, France

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  • Château des Rontets
  • Château des Rontets
  • Château des Rontets
  • Château des Rontets
  • Château des Rontets

Château de Rontets
Fuissé, Burgundy, France

 

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About
Château des Rontets

Chateau des Rontets has been owned by the Gazeau-Varambon family since 1850 and is located on top of a hill overlooking the village of Fuisse. All of the vines, except for one plot (Pierrefolle), surround the house in a clos. Fabrio Montrasi and Claire Gazeau do not use non-organic sprays, chemical weedkillers, and new oak.

Introducing Château des Rontets

Winemaker Fabio Montrasi was born in Milano where he met his wife Claire Gazeau, and where the two worked as architects before deciding to exchange a city life for a farmer's existence. When they moved back to Claire's familial home, the couple began work on the vineyards, slowly returning the soil to its natural state, employing organic agriculture from the start to protect the variety and diversity of the ecological system.

Totaling 6.5 hectares, the vineyards are comprised of a mixture of clay and limestone with fairly pebbly subsoil which favors good drainage. The oldest vines were planted in 1910 and 1920, and it’s these vines that go into the tete de cuvee, "Les Birbettes". The rest of the vines in the clos were planted between 1945 and 2000, and these make up the Clos Varambon every vintage. Pierrefolle is 500 meters away on an opposing hillside where the vines average 35 years old. Since 1996, an additional hectare has been planted selection massale. Harvest is done by hand and bunches are placed into small cases in order to maintain the integrity of the fruit.

Alcoholic fermentation takes place only with natural yeasts in temperature controlled 30hl oak vats and barrels. Maturation on fine lees takes place in oak barrels and vats, with ageing periods ranging from 10 to 24 months, depending on the cuvee. The wine is fined with bentonite only when needed, and only the Clos Varambon sees a light Kieselguhr filtration before bottling. After a long ageing on lees and a few attentive rackings, the two other cuvees are stable enough to be bottled without any filtration.