Aubert de Villaine deserves the accolades he receives. He is a reluctant hero, an unlikely trait in a man of such accomplishment, intellect, and inherent sense of noblesse. Heir to one of the most enviable wine legacies of all time, Domaine de la Romanée-Conti, the young Aubert was more interested in literature and law than wine. After spending time in New York working for an importer of Burgundian wines, he finally returned home in the mid-nineteen sixties to assume his role as co-director of DRC.
• Wine is vinified in wood foudres, capacity of 30 to 40 hecto-liters
• The only intervention during fermentation and aging of wine is the maintaining of temperature between 20 and 22 degrees Celsius
• Each parcel is pressed separately in a small pneumatic press
• The must is put in stainless steel for a 24-36 hour cold-soak, then the wine is transferred to foudre where it stays for fermentation and élevage
• The lees are never stirred unless it is needed (in the case of reduction for example)
• The wine is raised for 10-12 months depending on the vintage
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