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Domaine Geantet-Pansiot

Vincent Geantet has been in charge of this impeccably-run 12 hectare domaine since 1982, when his father Edmond handed over the reigns. Vincent’s son Fabien has also been helping since 2006.

No herbicides are used, and mildew and odium are treated with sulphur and copper sulphate, except during difficult seasons when fungicides may be employed if necessary. Vincent aims for an average yield of 40-48 hl/ha over the entire domaine. 

After harvesting, the grapes are sorted no fewer than four times on four separate sorting tables. No stems are used in the winemaking process. Following a deliberate cooling of the fruit to 10 degrees C for 8-10 days, the temperature is allowed to rise to no higher than 35 degrees C during a 20-22 day fermentation process. After this, the wine is run off the skins, given a 48-hour settling period, and then transferred into cask. One-third new wood is used for the élevage (barreling?). After 12-14 months in barrel, bottling takes place in winter without fining or filtration.

The wines are intensely flavoured, fruit-driven with beautiful perfume and wonderful balance.

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