Laurent Boussey vineyard at Monthelie

Transmitted of father to son since 5 generations, the Boussey vineyard is a family exploitation located at the heart of the well-known region for its wines, that is the Burgundy. It is in Monthelie, near Meursault, Pommard and Beaune (21 Côte d’Or), that the Boussey family invites you to discover the red wines and the white wines resulting from its production.

Laurent and Karen Boussey, from now on area operators of the family estate, have their own vineyard since 2003. The parents of Laurent, Denis and Claudette, retiring, they left to their son the entire Boussey vineyard to perpetuate the know-how of the wine growers in the family and to transmit this old heritage of more than 60 years to expert hands of the work of the vineyard. The vineyard is know 15 hectares of vine with 24 different appellations.

Laurent & Karen Boussey

Both wine growers of training, this way is not due at random… Indeed Laurent and Karen spend their entire childhood in vineyard, both of their parents are as well wine growers. It is thus very naturally that passion for this job came to this pretty couple. Besides an already well filled professional life, a second passion came in their personal life: Léane, Nohen and Naëlle, their 3 beautiful children that we hear laugh and play games in the property.

The culture of the grape

We work, cultivate and produce wine in the respect for the land and the vine. All the cultural practice are carried out by respect of the environment, of the soil and the product.

The work of the vineyard

The work of the vineyard is done in a traditional way.

First of all, the size of vineyards is done with the hand.

Disbudding and nutripriming are manually carried out in order to limit the quantity of grapes and to obtain a better quality of fruits.

Stripping is also applied to the hand and facilitates the air circulation and the sunning around the bunches to be able to obtain an optimal maturity of grapes.

The vinification in Red

The vinification in Red begins with a cold maceration (in order to obtain an intense Ruby color) and continues with regular trapping at the beginning of fermentation. They will insure a width and an aromatic range of typical red fruits of Pinot Noir. The macerations last from 12 to 18 days according to the appellations.

The vinification in White

The vinification in White begins with a soft pressing of grapes resulting from Chardonnay, followed by a low-temperature fermentation during several days in order to obtain the fruity and the sensual delight of Grands Blancs of Burgundy.

These wines will be high out in oak barrels during 12 months, with proportions of new barrel varying from 10 to 50%.

Afterward, the wines are bottled at the property.

Our contact details

1 Rue du Pied de la Vallée – 21190 MONTHELIE
+33(0)3 80 20 02 33