We hope to show you our vision of the soil through our authentic, fresh, aromatic, pure wines. We do our best to express the potential of each soil and each grape.
The Maconnais vineyard dates back to the Gallo-Roman period, around the 3rd century. In 1660, the vineyard acquired national fame when Louis XIV adopted Maconnais wine in his court.
The vineyards are favored with an exceptional terroir and climate, whose characteristics are channeled into the Chardonnay grapes. Found in this ancestral land are the famous Pouilly-Fuissé and Saint-Véran appellations. Cultivation of Gamay on the Maconnais hillslope remains within the Macôn and Macôn-village appellations.
In 1986, Christian Collovray and Jean-Luc Terrier established the Domaine des Deux Roches in the heart of this outstanding terroir. The name is a reference to the boulders of Vergisson and Solutré.
The Domaine des Deux Roches is situated in southern Burgundy, 8 kilometers away from the city of Mâcon. The vineyard is located on the hillside of the Solutré rock, one of the most famous natural sites in France. Our vines are located in the villages of Davayé, Vergisson, Prissé, Charnay and Pierreclos.
Technical Process
- Environmentally friendly agriculture
- Density: 8,000 vine stocks/ ha
- Varieties: Chardonnay and Gamay
- The vineyards are entirely trellised and the soils are maintained by the regular plowing.
- Handmade work: pruning, tying up, thinning out of the leaves and bunch thinning (green harvest)
Deux Roches Saint-Veran “Rives de Longsault” 2009
The nose is complex and fine, lightly wooded with hints of ripe fruit aromas, citrus, white flower notes and a touch of mineral. The mouth is in harmony with the nose, full bodied with a nice elegance and richness. The finish is delicious with great finesse and a delicate citrus minerality. This wine can be appreciated on its own or with seafood cuisine such as grilled fish, creamy chicken and mildly spicy food.
Terroir
Rives de Longsault reflects the Davayé soil characteristics. The village enjoys a hilly terrain with mostly clay and limestone soils. The hot climate and small clay rocks in the soil maintain warmth and allow this area to regularly render perfectly ripe grapes. These soils and climatic conditions contribute to the Davayé’s reputation as the heart of the quality of the Saint-Véran Appellation.
Grape Variety
Chardonnay
Vinification
The grapes are lightly pressed in a pneumatic press. The must is settled at low temperatures. A slow alcoholic fermentation takes place in temperature-controlled stainless steel vats (70%) and barrels (30%) in order to preserve the freshness of the fruit and yield the best soil expression. After alcoholic and malolactic fermentation, we age our wine on fine lees until April.
Deux Roches Mâcon-Villages “Plants du Carre” 2009
Brilliant yellow tint. Mineral and fruity nose with acacia, vanilla and minerals scents. The mouth is full-bodied with a fruity attack and a long and intense aftertaste. This wine can be appreciated on its own or with seafood such as grilled fish or with creamy chicken.
Terroir
Located on south side of the Mâcon appellation, these parcels have a typicity reminiscent of Pouilly-Fuissé and Saint-Véran. Their wine is rich with a fine and elegant body.
The blend comes from four “Lieux dits” of the domain:
- Verchère: on the Charnay les Mâcon-Villages. In this type of soil we observe a lot of small stone flint. The parcel enjoys a southern exposure. Grapes from the oldest vines are harvested by hand and set aside for this wine.
- Quinci: this clayey soil, located on the village of Davayé is quite deep and well-drained. This old vine enjoys an eastern exposure.
- Condemine: this vine is planted on the same type of soil as Quinci, but Condemine is much older.
- Précusin: Located on the village of Davayé, this vine is planted on a very stony limestone soil with a northern exposure.
Grape Variety
Chardonnay
Vinification
The grapes are lightly pressed in a pneumatic press. The must is settled at a low temperature. The vinification takes place in part in French oak barrels (35%) and in stainless steel tanks. Fermenting temperatures are controlled between 18-20°C. The malolactic fermentation is achieved and the wine is aged on fine lees for between nine and 12 months depending on the vintage.
