Vincent Bitouzet’s ancestral roots in Burgundy cover the last two centuries and the Bitouzets were one of the first of the family domaines in this region to bottle their wines. Vincent’s grandfather had already garnered medals for his winemaking talents in 1860 and when Vincent met his wife, Annie Prieur, they brought about a “merger” of the Bitouzet and Prieur family holdings to create a domaine of distinction. Today, Francois Bitouzet, Vincent and Annie’s son, is now working hand-in-hand with his parents.
Based in Volnay with extensive holdings in Meursault, the domaine consists of 12 hectares, approximately four of which are planted to Chardonnay and the remaining eight to Pinot Noir. They practice organic viticulture and the harvest is done manually. Classic Burgundian vinification is also practiced and only indigenous yeasts are used.
The whites are fermented and aged in barrel (not more than 20% exposed to new oak) and bottled between 15 and 18 months after harvest. The reds experience a brief cold maceration, the grapes are completely destemmed, and there is a cuvaison of approximately 2 weeks. Bitouzet effects a “pigeage” twice a day and seeks to maximize the temperature during fermentation at 35 degrees Celsius. Malolactic fermentation takes place in barrel and reds are bottled between 20 and 24 months after harvest.