Domaine Valette is in Chaintré, a small village in the south of Burgundy between the Mâcon and Beaujolais, Burgundy. The domaine holds 8.6 hectares of vineyards. Philippe Valette is in charge of all the winemaking processes and follows organic principles in the vineyards.

Philippe Valette’s wines are dynamic, extravagant, but very elegant Chardonnays. Delicate and exciting with beautiful fresh acid.

The top wines of the domaine are Mâcon-Chaintré Cuvée Vieilles Vignes and Mâcon-Chaintré.

The Mâcon-Chaintré Cuvée Vieilles Vignes 1995 scored 92 and the Mâcon-Chaintré 2003 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Mâcon-Chaintré Cuvée Vieilles Vignes 1995: “The first Domaine Valette 1995s have just been released, and readers are advised to move quickly as these wines are spectacular. If anyone finds a better value in Chardonnay than Domaine Valette's 1995 Macon-Chaintre Vieilles Vignes, let me know. This wine, which sees only 10 percent new oak casks is an exceptionally concentrated, medium to full-bodied, amazingly rich, fruit-driven wine that bursts on the palate with layers of lemony/honeyed nectarine, and other tropical fruit-like aromas and flavors. Extremely pure, with good acidity, as well as a multi-layered, super-concentrated style, this marvelous Macon-Chaintre is comparable to a premier cru from the Cote d'Or. It should drink well for 2 to 3 years.”

Philippe Valette, the 3rd generation vigneron, has been managing all the winemaking processes of the Domaine Valette since 1992.

Philippe Valette’s father, Gérard Valette, decided to quit the cooperative. He has totally changed the approach, having reduced yields. Gérard Valette also started domaine bottling.

In 1990 Philippe Valette joined the domaine and started the conversion to organics. By that time, he has already obtained a diploma in winemaking. Today he holds the title of the godfather of natural winemaking in Mâcon.

The vineyards of Domaine Valette are farmed according to organic principles, focusing on Chardonnay wines. Much attention is paid to micro-biological life in the vineyards.

The pruning is done in the winter; the vineyards are ploughed in order to achieve higher sugar levels.

Philippe Valette doesn’t add any sulphur or artificial yeasts and avoids acidification. Maturation is done on fine lees, where Philippe Valette uses the proportion: of 20 percent tanks and 80 percent older barrels.

The Mâcon-Chaintré was first bottled in the 1970s. In 1994 the Réserve bottlings of Clos Reyssié and the Clos de Monsieur Noly were developed. Initially, they have been ageing in the new wooden barrels for 24 months, though this was extended over subsequent vintages for 72 months. Today, depending on the cuvée and the vintage, the wines are matured from 6 months to 5 years. Finally, the wines are bottled unfiltered and unfined.