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Dame Jeanne Terre de Sienne
Dame Jeanne Terre de Sienne
£25.67

Dame Jeanne

Dame Jeanne Terre de Sienne

Country: France 
Region: Burgundy
Grape:  Pinot Noir, Gamay
Colour: Red
Bottle Size: 75cl 
Alcohol: 
Vintage: 2019

Domaine Dame Jeanne was founded in 2017, just after Jeanne finished school. Jeanne’s parents run a Champagne House in the Aube – Champagne Piollot - and so this is an opportunity for to express her own winemaking style.

Based in Molesme, in the Côte d’or, the estate comprises of Pinot Noir, Gamay and Chardonnay. They have also planted some Aligoté and Pinot Blanc for some experimental cuvées.

Much like Jeanne’s parents at Champagne Piollot, she and her partner Gennaro follow natural farming principles. Working with the soil, as it allows, with only light tillage and no herbicides or pesticides. The philosophy is the same in the cellar with a spontaneous fermentation using only indigenous yeasts. No additions are added during fermentation and only a light sulphur addition at bottling.

90% Pinot Noir, 10% Gamay from La Grand Cote. 9 day maceration, followed by fermentation and elevage in stainless steel for 8 months. Zero additions.

PRODUCER NOTES

Domaine Dame Jeanne was founded in 2017, just after Jeanne finished school. Jeanne’s parents run a Champagne House in the Aube – Champagne Piollot - and so this is an opportunity for to express her own winemaking style.

Based in Molesme, in the Côte d’or, the estate comprises of Pinot Noir, Gamay and Chardonnay. They have also planted some Aligoté and Pinot Blanc for some experimental cuvées.

Much like Jeanne’s parents at Champagne Piollot, she and her partner Gennaro follow natural farming principles. Working with the soil, as it allows, with only light tillage and no herbicides or pesticides. The philosophy is the same in the cellar with a spontaneous fermentation using only indigenous yeasts. No additions are added during fermentation and only a light sulphur addition at bottling.

FARMING & WINEMAKING NOTES

90% Pinot Noir, 10% Gamay from La Grand Cote. 9 day maceration, followed by fermentation and elevage in stainless steel for 8 months. Zero additions.