Innovative Winemaking

Romain, a seasoned "flying winemaker," brings global experience and deep connections to the domaine. His time with Philippe Pacalet, a pioneer in natural winemaking, has shaped the estate’s approach: minimal intervention, whole-cluster fermentations, and precise sulfur usage to preserve purity. Their wines are crafted under two labels—Chapuis Frères for classic cuvées and Chapuis et Chapuis for zero-sulfur cuvées—offering a diverse and expressive portfolio.

istinctive Style and Philosophy

Chapuis Frères wines are known for their elegance and accessibility, often featuring eye-catching neon animal imagery on their labels. Their vinification process balances tradition with flexibility: reds typically undergo short, whole-cluster macerations of 7–10 days, with selective destemming when acidity is needed. Whites are usually filtered, while reds remain unfiltered. Early-release wines receive minimal sulfites post-racking, whereas "Autumn" cuvées see slight sulfite additions after malolactic fermentation.

By honoring Burgundian heritage while embracing a modern perspective, Chapuis Frères continues to craft wines that captivate connoisseurs and newcomers alike.