Domaine Ragot is a 9 hectares large domaine located in Givry, Côte** Chalonnaise, Burgundy. Nicolas Ragot is the current winemaker. He farms the vineyards according to sustainable principles. The domaine’s plots are certified sustainable by HVE.

Nicolas Ragot’s wines are supple, flavorful and balanced.

The top wines of the domaine are: Givry Premier Cru La Grande Berge, Givry Premier Cru Clos Jus, and Givry Premier Cru Crausot.

The Givry Premier Cru La Grande Berge 2017 scored 92, the Givry Premier Cru Clos Jus 2017 scored 91+, and the Givry Premier Cru Crausot 2017 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on the Givry Premier Cru La Grande Berge 2017: “Ragot's 2017 Givry Premier Cru La Grande Berge wafts from the glass with scents of sweet cherries, spices and licorice. On the palate, it's medium to full-bodied, fleshy and lively, with an open, expressive profile despite the fact that it was bottled merely two days before I tasted it.”

Nicolas Ragot is the 8th generation vigneron who manages the winemaking at Domaine Ragot.

Domaine Gabriel Ragot was established in Mercurey in 1760, while Louis Ragot moved to Givry a century later. Nicolas Ragot took over the domaine in 2008. He has reconstructed the vineyards and changed cultivation approaches.

The vineyards of Domaine Ragot are farmed according to sustainable principles. The plots obtained the HVE Level 3 certification.

For the last 20 years, Nicolas Ragot hasn’t been using weedkillers. In order to preserve biodiversity, all trees and hedges are maintained. All the soils are cultivated in a nature-friendly way, weeding is done mechanically, and spring work such as disbudding guarantees the quality of the vine.

All our grapes are carefully harvested into small boxes to bring intact fruit to the cellar. The grapes are sorted on a table in the winery. Destemming is systematic; then the cold maceration takes place. Fermentation is done with the use of indigenous yeasts.

The ageing is done separately for each plot. Nicolas Ragot uses French oak barrels, which help gently reveal the potential of the fruit from each terroir.

The winery and the farm equipment storage building are covered with solar panels, which produce more energy than is consumed.