L'équipe
du domaine
Rémy
He's a bit like the leader of the tribe! Proud of his winegrowing origins, his village, his profession and his family! From pruning the vines to opening one of the Domaine's bottles, he's happy to say that he's a jack of all trades. The experience he brings is an undeniable plus, even if he sometimes feels a little pushed around by his sons, but that's undoubtedly for a good cause! Not necessarily friendly at first glance, but don't hesitate to take a closer look...
06-80-01-22-90
remy@domaine-passot.com
DOMINIQUE
A hairdresser by trade and originally from a Régnié winegrowing family, Dominique had sworn never to marry a winegrower..... Since 1995, she has been helping Rémy with all the administrative tasks, as well as working in the vineyard, where she likes to say she can recharge her batteries! In 2022, the opening of the bed and breakfast ‘La Suite’ brought her additional work, which she does with great pleasure. Working as a family is an extraordinary adventure, and sometimes it's necessary to have a mediator, a role she takes on perfectly !
06-08-27-34-38
dominique@domaine-passot.com
Félix
After training in hotel management, spending a year in England and working with some of our region's top restaurants, his choice was made: he would be .... winegrower! He discovered the profession from the inside with a passion and turned his attention to wine tourism, social networking and developing the estate's visibility. Working alongside Dominique in the office, he handles the numerous administrative tasks with the utmost rigour. An unrivalled host both in the cellar and at the Suite, visitors have nothing but praise for him...
06-01-16-08-93
felix@domaine-passot.com
SIMON
As a child he wanted to be a winegrower..... in 2017 he was granted his wish and joined Dominique and Rémy on the estate. Curious about everything, he likes to understand how things work. As a vineyard and cellar manager, he easily leaves the administrative side to others, without really escaping it entirely. Involved in professional bodies, he brings a very enriching outside view to the Domaine. Since 2022, he has been living on site at the estate's head office and looking after our precious bottles.
06-86-54-14-05
simon@domaine-passot.com
DOMAIN'S STORY
The adventure began in Chiroubles in 1989, when Dominique and Rémy founded the estate. Together, they were the 4th generation of winegrowers in their respective families, and at the time owned 5 hectares of vines.
In 2017 and again in 2018, Simon and Félix, their 2 sons, joined them to manage a total of 15 hectares.
Our philosophy
"The Earth is not an inheritance from our parents, but a loan from our children."
This quote sums up Domaine Passot's way of thinking. Over the last few years, the vines have been restructured.
The current planting density of 8,000 vines per hectare (1m x 1m, with every 6th row pulled out) is not compatible with current growing methods and our vision for the future.
So we've been planting plots of 6,500 vines per hectare (2m x 0.80m). The aim is to do without chemical weedkillers in the medium term. What's more, in the cellar, vinification is now done without sulphites, and the yeasts are indigenous.
The estate has been certified as ‘High Environmental Value’ since 2019, after having practised sustainable viticulture for over 20 years. This is proof that the steps taken over many years are particularly respectful of the environment.
Grape varieties & wine
All the red and rosé wines are produced from the Gamay noir grape variety with white juice. The white wines are made with Viognier and Chardonnay.
Being a winemaker is an all-encompassing job, and sometimes a cruel one, but when nature is kind and even generous, it offers us the ultimate reward at harvest time.
Our aim is to produce authentic, unadorned wines, but above all, wines for pleasure!
Whatever the case, the truth is in the bottle - it's up to you to decide.
Vinification
& élevage
Tous nos raisins sont récoltés à la main, par une équipe de 20-25 saisonniers environ.
A l’encuvage, les raisins sont égrappés ou non en fonction du millésime et du type de vin que nous allons vinifier. Les vinifications se font sans soufre.
Le démarrage de la fermentation est assuré depuis quelques années par « un pied de cuve ».
Cette méthode a pour effet de respecter nos propres terroirs et d’avoir des vins encore plus personnalisés.
Une maitrise totale des températures assure des vinifications sans excès.Les pressurages se font avec un pressoir pneumatique pour encore une fois ne pas « martyriser » les raisins et extraire tout en douceur.
Les vins peuvent être élevés, selon les cuvées, dans des fûts, des cuves en inox ou dans des cuves en béton avec un revêtement époxy.
THEY TALK
ABOUT US
Fabien Lacroix
Lucie
Mathilde Faure
Dominique Giraud
Loizon Charlotte
Thank to
our partners
Design :