For two centuries
A family house in the heart of wine-growing Burgundy
I
Our History
From the Château des Moutots to Domaine Goud de Beaupuis
Our family house, in the heart of wine-growing Burgundy at Chorey-lès-Beaune, was built at the end of the 18th century at the place known as “les Moutots”. In 1906 our ancestors, brothers Louis and Henri Collas, enlarged it with a tower and outbuildings — cellars and vat house — which still shelter our wines today.
In the early 20th century the family owned much of the Chorey-lès-Beaune vineyard and already vinified with avant-garde techniques — a hydraulic press, hoists, an electric destemmer. The Great War ended this momentum. Thirty years later, the family estate was brought back together under our parents' name: Domaine Goud de Beaupuis.
A family of winegrowers and artists — musicians, writers, painters —, we have always served a demanding clientele: Fauchon, Hédiard, la Closerie des Lilas and Lasserre in Paris, Lameloise in Chagny. Our wines feature in the guides, are distinguished in the Guide Hachette des Vins and “tastevinés” by the Confrérie des Chevaliers du Tastevin of Clos de Vougeot.
II
Our Terroir
8.2 hectares on the Côte de Beaune
The vineyard spans 8.2 hectares of the Côte de Beaune, between Aloxe-Corton and Pommard, over some of its finest climats: Ladoix, Aloxe-Corton, Savigny, Beaune, Chorey and Pommard. Planted with Pinot Noir and made up mostly of old vines, it gives our wines the exceptional aromas sought after by connoisseurs.
Each parcel is farmed with the greatest care, according to its potential and character, by a skilled vineyard manager and a team of experienced winegrowers.
Environment
Respect for the vines
Quality and respect for the environment have always come first. No herbicides are used on the estate, which holds “herbicide-free” certification.
III
Our Craft
From vine to bottle, at the château
All our harvests are picked by hand. The grapes receive constant attention: transport from vine to vat house, manual sorting, vatting, punching down and pumping over. After two to three weeks of maceration and fermentation, depending on the year, come pressing and blending.
The wine is then racked into oak barrels specifically chosen for each wine, where it matures for twelve to fifteen months before being bottled at the château.
