Domaine founded by Madame Leroy's nephew and former co-owner of DRC
Domaine Prieure Rock, a prestigious winery in Nuits-Saint-Georges. Founder Henri-Frédéric Roque, along with co-manager Yannick Shang, carry out strict biodynamic cultivation and 100% whole bunch fermentation, resulting in an unimaginable purity that honestly expresses the natural flavor of the fruit. has produced Burgundy wines. Unfortunately, Mr. Henri passed away in November 2018, but Mr. Yannick continues his legacy and is working hard to further develop the domaine.
Domaine Prieure Roque is a domaine founded in 1988 by Henri Frédéric Roque. Originally established in Vosne-Romanée, in 1989 the domaine with brewing equipment was relocated to the city of Nuits-Saint-Georges, and the barrel storage was located in Prémeaux.
Mr. Henri is the grandson of Mr. Henri Leroy, the second generation of Domaine Leroy, and the nephew of Madame Leroy. Since 1992, he has been working as a co-manager of Domaine de la Romanée-Conti (DRC). Currently, the domaine is run by Yannick Champ, who took over from Mr. Henri who sadly passed away in 2018 and worked as a co-manager since 2010.
Practicing strict biodynamics and reviving 700-year-old organic farming methods
Mr. Henri studied ancient documents with the advice of Bernard Noblet, the brewmaster of the DRC, and revived the organic cultivation practiced by Cistercian monks more than 700 years ago, and adopted traditional methods for brewing. Adopted.
``This cultivation method maintains fertile soil by activating microorganisms and aims to harmonize with the providence of the universe,'' Henri said. Based on the idea that 80% of the quality of wine is determined by the grapes, in order to produce the best grapes, organic cultivation uses only a small amount of organic fertilizer and does not use any herbicides or chemical fertilizers. Practice. All grapes are harvested by hand, and after a rigorous selection process, they are sent to brewing.
The winemaking process is also traditional, with the harvested grapes being sorted and then placed in a fermentation vat, where they are fermented using only natural yeast. In addition, we are particular about the ancient method of winemaking, which is still done by crushing the grapes with human hands, and we bottle the wine without lees or using a filter. Furthermore, during this time, we strictly adhered to the method of not adding any antioxidants. The barrels used for aging are sourced from Tronçais, and the DRC jointly uses barrel materials that were purchased locally over 50 years ago and dried for 20 to 30 years.
