Domaine Truchetet

Domaine Truchetet

An exciting domaine nestled into the hamlet of Premeaux-Prissey in Nuits Saint Georges. Husband and wife Morgan and Pauline Truchetet, along with Morgan’s sister Julie took over the reins of their family domaine in 2019. The energy of this 6th generation of Truchetets is palpable. They do much of the work themselves, focussed very much on the soil and natural balance in the vineyard. The 6.5 ha of vines are in organic conversion and yield excellent wines that show great elegance and precision. They also make wines under their negociant label Morgan Truchetet, with grapes that they control from harvest date onwards and vinify to their exceptional standards


It is in the heart of Premeaux-Prissey, hamlet of Nuits-Saint-Georges,

that Morgan and Julie Truchetet, surrounded by Pauline Genot, Morgan’s partner, are proud to take over the reins of the family estate since January 2019. They represent the 6th generation. The estate covers an area of ​​6.50 hectares certified Organic Viticulture since 2023. From the 2022 vintage, Pauline takes over the family vineyard in the communes of Saint-Romain and Auxey-Duresses which will expand the range.

The conduct of the Vine, respect for the Terroirs…Organic Viticulture


It all starts at the vineyard with manual, rigorous work throughout the year. We take a lot of care to the vine starting with pruning. A decisive step in the management of the vine. We practice the pruning in simple Guyot as well as in Cordon de Royat. The branches are then pulled and crushed to be able to attach the chopsticks. We “disassemble” the vines in mid-January to prune them definitively in March in order to delay bud break as much as possible in the event of spring frost. We are constantly thinking in order to preserve and optimize the management of our vines. As the budding approaches and the exit of the first leaves, disbudding allows us to regulate the harvest. We therefore remove the counter-buds by hand and clean the cord and baguette in order to have ventilated feet, limiting the pressure of diseases and promoting better ripeness of the grapes. We then perform a first trimming by hand and then in a tractor. A slight leaf stripping is then carried out in order to have an optimal maturity of the grapes. We also changed the trellising height. The vine stakes were at 1m20 and now they are at 1m60 for a leaf area of 1m80. This makes it possible to have a larger leaf area to improve photosynthesis and shade given global warming. We therefore do everything by hand (slicing…) because the trellising being higher, we can no longer pass by tractor, which makes it possible not to compact the soil. “You have to know how to listen to the vine and adapt every year. We planted plant covers, in order to boost the biological activity of soils, improve their structure, increase the rate of organic matter and touch/plough the soils as little as possible so as not to destroy the microbial life of the soils. The roots of plant covers decompact and naturally aerate the soil. We therefore mow the inter-rows with a small mowing tractor. We want to develop more lively soils! No pesticides are used in our vineyard. Our treatments are mainly based on fresh plants (dandelion, nettle, horsetail…) that we pick ourselves and for which we make our own decoctions, infusions and extractions in order to put very low doses of sulfur and copper in our vines.”


The duration of the harvest is about a week with a team of 20 harvesters. The grapes are harvested in small crates so as not to damage the bunches and not to pack the berries. White Wines: The harvest is completely pressed in a pneumatic press. Once pressed and uncorrupted, we sing. Alcoholic and malolactic fermentations are carried out in barrels. Everything is done by gravity. The proportion of new drums used is 20%. We do not carry out batting. After 10 to 12 months of aging in barrels, the wines are then removed and assembled en masse in tanks and then carried out the bottling by us with our own bottling group. Red Wines: Depending on the years and the appellations, the harvest is either 100% scratched or whole (with the roundup). After a few days of cold maceration in tanks (we have stainless steel tanks, email tanks and concrete tanks), alcoholic fermentation is traditionally carried out. We use indigenous yeasts. We adapt our interventions (pigeages, remontages…) according to the behavior and evolution of the fermentations of the tanks. Then place for ecuvage and pressing. Malolactic fermentation is carried out in barrels. Aging is done in barrels (20% new barrels) for 12 months. The wines are then removed and assembled en masse in vats (from 1 to 3 months) and then bottling by us with our own bottling group. Everything is done by gravity.

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