產區／等級 Region： France / Burgundy / Cote de Beaune
葡萄品種 Grape Varieties : 100% Pinot Noir
酒精度 ABV：13%
容量：750ml
【酒莊 Winery】
The history of Domaine Poulleau Père & Fils is a typical story of an independent family winery in Burgundy. Instead of large-scale commercial production, it has steadily built its excellent reputation in the top-tier Volnay appellation through generations of dedication and a deep emotional connection to the land.
The winery's history dates back to the 1960s, founded by Michel Poulleau and his wife Jacqueline Poulleau. Their son, Thierry Poulleau, officially joined the family winery in 1983, contributing to the vineyards and winemaking, injecting youthful energy into the estate. After Jacqueline's passing in 1995, her daughter-in-law, Florence Poulleau, joined the winery, handling administration and marketing. Then, in 1996, Michel officially retired, and Thierry and Florence took full control of the winery's management, forming the core management team we see today.
【產區 Region】
The winery owns over 3 hectares of prime land in the "Les Mondes Rondes" climat, a 5.5-hectare area. Located high in the Beaune Mountains (approximately 361 meters above sea level), on a ridge behind a valley, the cool microclimate of this high altitude imparts to the wine fresh, elegant, and vibrant floral and mineral notes, unlike typical overly full-bodied reds, showcasing classic Burgundy finesse.
The winery's current vineyards cover approximately 8.1 to 8.3 hectares. In addition to the local Volnay appellation, some prime plots (such as those in Aloxe-Corton or Côte de Beaune) were gradually acquired through family lineage (e.g., maternal relatives).
The winery's over 3 hectares of prime land in the village-level "Les Mondes Rondes" of Côte de Beaune has become one of their most representative and consistently produced signature wines.
【有關釀造 Winemaking】
With rising environmental awareness and a focus on terroir preservation, the winery has fully adopted eco-friendly and sustainable farming practices, rejecting systematic chemical weeding and emphasizing manual tilling and strict green harvesting (reducing yield to improve quality).
To further refine quality, the winery introduced a triage table in 2001 and upgraded its destemming equipment in 2006. While maintaining 100% traditional destemming, it preserves as many whole grapes as possible to ensure the wine's pure fruit aromas.
Currently, the winery's annual production ranges from approximately 25,000 to 35,000 bottles (typical of a small boutique winery). About half is exported to various countries worldwide (including Hong Kong, Canada, and Europe), while the remainder is sold directly at the winery or supplied to local Burgundy restaurants and connoisseurs.
