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Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020
Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020
Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020
Load image into Gallery viewer, Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020
Load image into Gallery viewer, Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020
Load image into Gallery viewer, Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020

Armand Heitz - 'Folie Sauvage' - Pinot Noir, Gamay - Passe-Tout-Grains, Coteaux Bourgignons, FR - 2020

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FRESH CLASSIC DEPTH!!
I have been waiting for this one folks. The Tariffs are gone and Drew & the gang are a happy gang. Welcome to autumn with energy!

Grape varieties : 40% Pinot Noir, 60% Gamay
Sites : This blend is made from AOC vines from Coteaux Bourguignon and Beaujolais Village.
History and tradition: The grapes of the Coteaux Bourguignon come from vines cultivated by Domaine Heitz-Lochardet in the communes of Meursault and Volnay. The grapes of the Beaujolais Villages come from the Gamay plots of the Domaine de la Combe Vineuse on hills that are extremely well exposed to Pruzilly.

Floor : Pinot noir is cultivated on basic clay-limestone soils. Gamay is grown on acid schist soils (blue stone).

the Heitz family has owned vineyards in Burgundy since 1857, but traditionally sold off their fruit to négociant Joseph Drouhin. Millennial Armand Heitz, upon graduating with a degree in oenology in 2011, was given the keys to the vineyards and began producing wines with the 2012 vintage. The Domaine is presently composed of 4 hectares, spread over 5 appellations in the Côte-de-Beaune. The vineyards have long been farmed organically, and now, with the guidance of Ludovic Pierrot (of Domaine Leflaive) , the viticulture has been brought into full compliance with biodynamic standards.
Yields are naturally restrained to low levels and grapes are manually picked at optimal phenolic ripeness. All wines, red and white, are fermented in wood with intact whole clusters. The wine is then racked into barrels for aging of 11 months, with lees stirring (batonnage) for whites as appropriate to the vintage.
-Vertias Wine

We work daily to reduce the environmental impact of our activities. Numerous experiments are in progress in order to continuously improve the health of our terroirs. We have at our disposal strong agronomic resources which allow us to follow the interest of our practices.
After a decade of developing the winery in the vicinity of the respect for nature...we wanted to give it another dimension. We then turned to regenerative agriculture and the permaculture. It was obvious for us to diversify and to have an open agriculture.
Our desire is to create a harmonious and sustainable ecosystem. We want a total symbiosis between our vines and our other crops. Since the beginning of the adventure, our objective has been to nourish our soils with all the materials we have at our disposal in order to limit the use of external inputs as much as possible.
In the vineyard, our main objective is to bring life back into our soils. Sowing, grassing, compost and mulch are thus put in place to meet the specific needs of each plot. Pruning and disbudding are carried out in order to respect the flow of sap. This meticulous work allows us to reduce the impact of wood diseases and increase the life span of our plots.
Our style of winemaking aims to be as unobtrusive as possible. The quality of the grapes must therefore be irreproachable in order to highlight each climate and each vintage. In the cellar, tasting remains our best tool for adapting our interventions from maturing to bottling.
-Heitz on Philosophy

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