Domaine Bruno Clavelier
BRAND OWNER
The family estate was originated in Vosne-Romanee in the 18th century. Before Bruno Clavelier came to power, the products were sold in barrels to negociants.
This business was originated in 1935 by Antoine Clavelier, Bruno’s paternal grandfather. He earned a good reputation for his quality-oriented policy. In 1978, Jean, Gerard and Andre (Bruno's father), Antoine’s three sons, took over the succession until 1991, when the business was sold. Although it still bears the same name, this trading house has not been related to the ancestral estate since 1991.
In 1987, after a career as a rugby player, Bruno Clavelier took up the baton and decided to establish his estate after receiving a diploma of national oenologist at the Dijon Faculty. In 1992, he decided not to sell wine, but to bottle the entire harvest, and the estate’s wines gained success with his father’s help, especially in the English and Japanese markets quite quickly. In 2003, his wife Valerie officially joined the domain. Several new areas were added to the family vineyards to form the estate, which today occupies 6.5 hectares.
Production features:
Delicate pneumatic pressing. Traditional vinification in open conical oak vats, using local yeast. Aging in French oak from 16 to 18 (Tronçais, Allier). 1/3 of the new oak for the Grand and Premier Cru categories. The wines are unfiltered and bottled according to the lunar calendar with minimal addition of sulfur dioxide.
This business was originated in 1935 by Antoine Clavelier, Bruno’s paternal grandfather. He earned a good reputation for his quality-oriented policy. In 1978, Jean, Gerard and Andre (Bruno's father), Antoine’s three sons, took over the succession until 1991, when the business was sold. Although it still bears the same name, this trading house has not been related to the ancestral estate since 1991.
In 1987, after a career as a rugby player, Bruno Clavelier took up the baton and decided to establish his estate after receiving a diploma of national oenologist at the Dijon Faculty. In 1992, he decided not to sell wine, but to bottle the entire harvest, and the estate’s wines gained success with his father’s help, especially in the English and Japanese markets quite quickly. In 2003, his wife Valerie officially joined the domain. Several new areas were added to the family vineyards to form the estate, which today occupies 6.5 hectares.
Production features:
Delicate pneumatic pressing. Traditional vinification in open conical oak vats, using local yeast. Aging in French oak from 16 to 18 (Tronçais, Allier). 1/3 of the new oak for the Grand and Premier Cru categories. The wines are unfiltered and bottled according to the lunar calendar with minimal addition of sulfur dioxide.
