About Domaine de Villeneuve

Stanislas Wallut acquired Domaine de Villeneuve in 1993, achieving organic certification in 1995 and biodynamic certification in 1998. At that time, only 10 wineries were certified organic and just 5 were biodynamic, making Stanislas a pioneer in Châteauneuf-du-Pape.

Domaine de Villeneuve comprises 12 hectares, evenly divided between 6 hectares of Châteauneuf-du-Pape and 6 hectares of Côtes du Rhône, located at the border of the Châteauneuf-du-Pape AOP. The Châteauneuf-du-Pape vineyards are all situated in the northern part of the AOP, in the lieu-dit "Palestor." These vineyards, which surround the winery, consist of 10 micro-parcels based on two distinct soil types: 50% red clay and pebbles known as "galets roulés," and 50% sand and silt. This soil diversity creates a unique balance and expression in the wine.

The estate is home to many old vines, with an average age of 60 years, and several parcels exceeding 100 years, particularly for Grenache and Clairette. The vineyard's yield is notably low; in a good vintage, Stanislas harvests around 20 hectoliters per hectare. This low yield is due to the age of the vines, which produce less fruit but offer far greater concentration and complexity.

The vineyards are co-planted, with Grenache making up around 70%. In a normal or hot vintage, the entire vineyard is harvested based on the ripeness of the Grenache. Since Grenache ripens early, other varietals are slightly underripe, adding a freshness that can be missing in hot vintage Châteauneuf wines. In cooler vintages, up to four harvests are required to achieve the optimal ripeness for each varietal. Co-planting also enhances the biodiversity and vitality of these parcels.

In the cellar, Stanislas aims to produce a lighter, more approachable style of Châteauneuf-du-Pape, with softer tannins and enhanced freshness—a challenging goal in such a hot, arid region. He is often among the first to harvest, seeking optimal ripeness early in the season. The winery operates as a gravity cellar, eliminating the need for pumping. The lowest level is 7 meters underground, ensuring stable temperatures ideal for aging. The wine matures for 18 to 24 months in concrete eggs, accompanied by classical music throughout the process.

Most grapes are de-stemmed, with 20% whole cluster for Châteauneuf-du-Pape and 100% de-stemmed for other wines. Pumping over is avoided, and punch-downs are minimal. The maceration process resembles an infusion rather than extraction, aiming for delicate and elegant tannins. No oak is used in winemaking. Stanislas relies solely on concrete for both fermentation and aging, preserving the fruit's freshness and energy while allowing the wine to age in a neutral vessel. No additives are used during vinification. The wines undergo spontaneous fermentation, with only a small amount of sulfites added at bottling to prevent deviations and ensure a clean, precise taste. These natural wines embody the essence of classic winemaking.