JEAN RIJCKAERT, MÂCON VILLAGES AC

Grape: 100% Chardonnay

The nose smells of citrus aromas. The attack is lively and aromatic. A long, intense, yet refreshing aftertaste.

Domain
Jean Rijckaert, a passionate Belgian, started making wine in the Mâconnais region in 1990. Domaine Rijckaert was founded by him in 1998. He fell in love with the excellent terroirs of the Jura and bought 4 hectares in the south of Burgundy, in Mâconnais. His enthusiasm for the Jura region and his belief in the potential of this wine region also led him to purchase 5.5 hectares in the Jura, in Arbois. Each region has its own wine cellar, so that work can be done as close to the vineyards as possible. The wine from Mâconnais is made in Davayé and the wines from the Jura are made in Villette-Les-Arbois. The range is expanded with purchased vines such as Chablis and Côte Dór. These grapes, just like the grapes from our own domain, are processed entirely in-house, from harvest to bottling, with great precision and care. In 2013, Jean Rijckaert and Florent Rouve met, after which Jean slowly passed the baton to Florent. Florent studied agricultural engineering, to finance his studies Florent worked in vineyards and wine cellars. He fell in love with the process of wine making and decided to make it his career. He studied to be an Oenologist in Dijon and had several jobs after this. Through his work he met Jean Rijckaert and the opportunity arose to continue his work in winemaking. Jean and Florent share a vision of wine making: low yields, hand-picked harvest, slow and moderate pressing, indigenous yeasts, aging of the wine and .... some valuable secrets.

Soil
The vines are planted on a soil of limestone and clay.

Exhibition
The vineyards are spread across the area, but mainly facing east.

Age
The vines have an average age of 30 years old.

Yield
The average yield is 55-60 hl per hectare.

Harvest
The harvest is carried out completely manually in boxes of 40 kg. A strict selection takes place during picking.

Vinification
Alcoholic fermentation followed by malolactic fermentation, all in wooden barrels. Maturation takes 10 months.