Domaine Tortochot is located in Gevrey-Chambertin, Burgundy. The domaine holds 10 hectares of vines cultivated according to organic principles and certified organic by Ecocert in 2013.

The current winemaker is Chantal Tortochot-Michel. Her wines are captivating, sensual, quite complex and perfectly express the local terroirs.

The top wines of Domaine Tortochot are Chambertin Grand Cru, Mazis-Chambertin Grand Cru, and Clos de Vougeot Grand Cru. The Chambertin Grand Cru 2013 and Mazis-Chambertin Grand Cru 2012 scored 93, and the Clos de Vougeot Grand Cru 2013 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on the Chambertin Grand Cru 2013: “The 2013 Chambertin Grand Cru, which comes from the limit with the forest that produces a low yields in one year they cut the trees and the yields increased by 20%. Matured in five new barrels, it has a perfumed bouquet with red currant, cranberry and sous-bois notes with a touch of oyster shell. The palate is very well balanced with crisp red berry fruit, fine mineralité with a sense of energy and poise on the finish. There is a fine sustain here, a great contribution to the vintage and the domaine's top wine in 2013.”

Domaine Tortochot is managed by Chantal Tortochot-Michel assisted by her sister - Brigitte Tortochot.

The history of Domaine Tortochot starts with Paul Tortochot - the first vigneron of the Tortochot family. His grandson, Gabriel Tortochot, has been managing the estate for many years before taking it over to his daughters, Chantal and Brigitte Tortochot.

Besides, Gabriel Tortochot is well-known as an ex-president of Syndicat Viticole de Gevrey-Chambertin and as a member of Comité National de L'INAO.

The vineyards of Domaine Tortochot are cultivated according to organic principles and certified organic by Ecocert in 2013.

In vineyards, a lot of manual work is conveyed. For yields limiting pruning is applied, as it helps to get only high-quality grapes. No more than 7 to 8 bunches per vine stock are left. Trimming and green harvesting are carried out to eliminate the excess of young shoots and unripe grapes which exhaust the vines.

The soils are regularly ploughed and enriched by a sufficient quantity of humus. All synthetic chemical substances are banned.

The grape moths are treated by sexual confusion pheromones. Besides, regular observations help to minimize the risk of infestation by ocarinas. Only organic raw materials such as copper salts, sulphates, and natural insecticides are used to protect the vines.

Harvesting is manual, with sorting conveyed in the vineyards. The grapes are totally destemmed, gently crushed and settled under the temperature of 15°C for pre-fermentation cold maceration, which lasts from 4 to 5 days. Fermentation is carried out under the temperature of 33°C without any yeasts added and with additional pumping over once a day and punching down twice a day. Afterwards, devatting and pressing takes place. The wine is settled for 24 hours and transferred to oak barrels for ageing.

For maturation, 100 percent of new oak is used for the grands crus, 50 percent for the premiers crus and 25 percent for the village wines. Chantal Tortochot-Michel prefers medium-toasted barrels.

Malolactic fermentation occurs during the 15 to 18 month period of barrel ageing. The first racking is carried out after the malolactic fermentation is finished.

Since 1999, the wines have been neither fined nor filtered.