click on one of the vintages below for further information
2013   2014  

Production area

Grapes are harvested throughout Burgundy in selected vineyards totalling a surface of about 854,19 hectares.


Burgundy’s soil is clay-limestone based, yet it varies considerably from village to village. It gives the winemaker a part all the more important to play when selecting the grapes : his knowledge will lead him in his selection, to combine the terroirs and chisel the aspects he is looking for : fruit, complexity, roundness, etc. This is particularly true for the Chardonnay varietal which is strongly influenced by the “taste” of the terroir.


100% Chardonnay

Vinification and maturing

Vinification takes place in stainless steel tanks to keep the fruit and freshness. Then, a 6-months-barrel ageing period follows that brings richness and texture to the wine. 

Tasting notes

COLOR: Bright and clear yellow, with green lights.
NOSE: Wonderfull fruity nose with a hint of white flowers.
PALATE: Great balance between freshness and roundness.

Food and wine pairing

This wine can be enjoyed alone, as an aperitif, or during the meal with deli meat platters or fishes with creamy sauces.

Serving suggestions


Ageing potential

Best drunk within 5 years to fully enjoy its fruitiness. Through ageing, the freshness and fruity notes will slowly evolve towards the brioche notes so typical of Burgundy wines.

Vintage : 2013

The whole Burgundy experienced very difficult weather conditions in 2013 : winter was particularly long and followed by a fresh and rainy spring. We all remember it for we witnessed various floods. As a consequence, the flowering was very long which lead to numerous flower abortions. Sadly, we knew from there that we would go through another small harvest… When the summer began, we starting hoping and thought we would be spared. But we had to suffer a powerful hailstorm and witness another part of the harvest vanish. That’s why we had to harvest a bit sooner this year and sort the grapes very carefully. We put the stress on having the best must quality before starting the fermentation process. We also tried to keep fast fermentations (alcoholic and malolactic) with a short maturing in barrels that we completed with a longer ageing in stainless steel tanks in order to keep the freshness of the wine and avoid any kind of aromatic deviation.
Finally, we are facing a very ethereal and soft vintage, which can seem too light at first sight but which has a good complexity enhanced by delicate woody notes. This vintage will be better drunk in its youth, to enjoy all its crispiness. 

Ropiteau Frères told in images



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