The Bitouzet family was one of the first family estates in this region to bottle their wines. Vincent's grandfather had already won medals for his winemaking talents in 1860.
Vincent's wife, Annie Prieur, also has illustrious ancestry. Her family (both Prieurs and Perronnets) has long been established in Meursault and Ladoix.
The "merger" of the Bitouzet and Prieur family properties has created a domain of distinction and breadth.
François Bitouzet, the only son of Vincent and Annie, now works side by side with his parents while maintaining the deep Burgundian roots of his ancestors.
Committed to the classics, Vincent Bitouzet delivers structured, demanding, age-worthy, and satisfying wines, both red and white, from the heart of the Côte de Beaune. Based in Volnay and blessed with extensive properties in Meursault as well, this domaine is a proven example of
everything that is fundamentally good and solid in Burgundy:
conscientious and sensitive work in the vineyards, above all respect for the specific character of each place, patience and attention to detail in the cellar, and a commitment to producing wines of depth and longevity.
To truly understand the great white and red Burgundy, one must wait for these expressions of terroir to mature and reveal their splendor and spectacular nuances. The wines of Bitouzet are particularly worthy of aging.
Vincent and François Bitouzet rigorously care for their vineyards, practicing organic viticulture that includes methods such as mating disruption to reduce insect infestations, the use of organic compost when necessary, the absence of herbicides or pesticides, and strict limitations on the use of copper sulfate. Harvesting is done by hand. Classic Burgundian winemaking is practiced on this traditional estate, using only native yeasts.
The white wines are fermented and aged in barrels. There is ample lees contact to develop richness and complexity. Typically, less than 20% of the cuvée will be exposed to new oak. The whites are usually bottled between 15 and 18 months after harvest.
For the reds, there is a brief cold maceration, the grapes are fully destemmed, and there is a cuvaison of approximately 2 weeks. Bitouzet performs pigeage (punching down the cap) twice a day and aims to maximize the temperature during fermentation at 35 degrees Celsius. However, pigeage is done less frequently if the character of the vintage indicates that a lighter hand will produce more balanced wines. Malolactic fermentation takes place in barrels. The reds are bottled between 20 and 24 months after harvest.
Vincent Bitouzet's ancestral roots in Burgundy span at least the last two centuries. His great-great-grandfather, M. Gillotte, arrived in Auxey Duresses in 1802 and served as the mayor of that village. In 1804, the Bitouzet line established itself in Volnay.