Domaine des Rouges Queues is a rising star in the Maranges appellation on the Côte de Beaune. Founded in 1998 by Jean-Yves and Isabelle Vantey, this biodynamic domain follows a production that is as natural as possible: the soils are worked and hoed by hand and some parcels are cultivated using horses. In the winery, grapes are vinified in whole bunches and fermentation with indigenous yeasts is carried out in wooden vats for the reds and wooden barrels for the whites. Maturation lasts for around 10 months for the whites and 12 for the reds. The wines aren't filtered, and the domain hardly makes use of any sulphur. Cuvées from Rouges Queues are distinguished by their burst of fruit, their mellow texture and their incomparable finesse.

A rising star on the Burgundy winemaking scene, adept at natural vinification methods, Domaine des Rouges Queues produces a Maranges Premier Cru that you should keep in the cellar before tasting. The Pinot Noir grapes used for this wine give it a generous, corpulent and persistent structure. Notes of red and black fruits are evident and these are complemented by spicy, woody aromas which develop into humus and mushroom notes over time. Its strong tannins soften with age and would pair well with distinctive dishes such as those with red meat.
The grapes only come from a 21 ares parcel and have flowered on south-facing slopes at an altitude of around 260 to 310 metres. They are treated with minimal intervention and biodiversity is favoured, with horses being used for manual labour. Work in the cellar also reflects this deep respect for nature as vinification is done using whole grapes and indigenous yeast fermentation. The wine is then left to rest for a year before being bottled without filtration, and sulphur is added homeopathically.