Our products from the Domaine:
In Burgundy since 1849
Albert Brenot founded the domaine in 1849 in Savigny-Les-Beaune. Acquired in 1933 by the Doudet family, Domaine Doudet-Naudin is one of the oldest Burgundy wine producer.
They produce not less than 15 appellation within their 13 hectares of land around Savigny-Les-Beaune and the Corton Mountain where the domaine is located.
List of appellations produced by Domaine Doudet-Naudin
- ALOXE-CORTON 1ER CRU – La Maréchaude
- ALOXE-CORTON 1ER CRU – Les Guérets
- BEAUNE 1ER CRU – Clos du Roi
- BEAUNE 1ER CRU – Les Cent Vignes
- GEVREY-CHAMBERTIN 1ER CRU – Les Goulots
- MARANGES 1ER CRU – Les Clos Roussots
- PERNAND-VERGELESSES 1ER CRU – Les Fichots
- SAVIGNY-LES-BEAUNE 1ER CRU – Aux Guettes
- PERNAND-VERGELESSES 1ER CRU
- SAVIGNY-LES-BEAUNE 1ER CRU – Redrescul
“For almost two centuries they have been producing great wines with a single goal: to reveal and highlight the Burgundy terroir while respecting the values that they hold dear: authenticity and quality”
Christophe Rochet, the current head of Doudet Naudin, and Isabelle Doudet, the third generation of the wine-grower family, perpetuate the tradition. Thanks to the diversity of the appellations and the high quality of the terroir, the whole domain seeks to protect their unique natural advantage to produce high quality wines over the years.
“Christophe Rochet is committed to maintaining the values of this well-respected Maison while restructuring it. Its fundamental values: respect for traditions and excellence.”
“The whole Domaine is worked with controlled yields and environmentally-friendly pest management methods. The organic, pesticide-free treatments are reduced to the bare minimum. They practice light ploughing to preserve the overall balance of the vineyard and its ecosystem.”
With up to 70 years old vines, they put a lot of effort and rigor in preserving the terroir in order to constantly produce high quality wines.
The domain keeps following the traditional methods: manually harvesting and sorting the grapes, long vatting, manual cap-punching, pneumatic pressing. Their goal is to highlight the specifities of each climate and terroir. Reds are aged on lees before the bottling by gravity is made without filtering. The wines are stored in their ancient cellar, almost 200 years, which grans perfect conditions for the ageing of the wines in oak barrels. The share of new barrels represents in general a quarter of the total quantity during a period which can vary from 9 to 20 months for the white wines and from 15 to 21 month for the reds wines, according to the characters of the vine and of the year.
The red wines are Pinot noir and the whites are chardonnay.
The ground, mainly clayey-limestone (sometimes marly or stony) is mainly exposed east/south-east in slopes (except Savigny Les Guettes which is full southern slope) . Some old vines are from 40 to 65 years old and few vines are only worked by hand.
The treatments (organic /no-chemical) are reduced to the bare minimum. The average output oscillate between 30 and 40 hecto/hectares. No going beyond (PLC) is never required.