The estate’s story is one of family tradition and innovation. Its history dates back to the 18th century with the core of its development starting in 1930s. During this time and for the following 20 years, Joseph Brosson, Bruno’s maternal grandfatherand a pioneer in organic farming, sold wine in bulk to negociant Antoine Clavelier, who happened to be Bruno’s paternal grandfather.
After a career as a professional rugby player, Bruno obtained a degree in oenology and spent ten years apprenticing under Joseph. He took over the domain in 1987 and, with the help of his father, began bottling wines under his own name in 1992.
Although the family’s plots remain at the heart of the domain, Bruno has spent time and efforts on development – notably, he built a new winery with modern materials, enlarged the cellar to be big enough to age two vintages simultaneously, and integrated a new bottling line. He also acquired additional vineyards, which today brings the domain’s total area to 6.5 hectares.
The majority of the domain’s vineyards were planted in the 1930s and 1940s in traditional Pinot Noir Fin, using an old practice of hand-selecting cuttings from the very best vineyards. The eponymous estate has been organically certified since 2005 and Bruno adheres to biodynamic principles. He calls his farming style “traditional,” which he defines as ‘using a bit of organic material and lots of manual labour.’
Grapes are selected and harvested by hand by same loyal group made up of multiple generations, with Bruno’s former rugby teammates carrying the heaviest loads. Grapes are sorted again by hand at the winery, selecting up to 30% whole clusters, before undergoing fermentation place in open-top oak containers using indigenous yeasts.
After manual punch-downs and gentle pneumatic pressing, the wine is aged in oak barrels for 16-18months (30% new for Premier Cru and Grand Cru).
The wines are bottled without fining or filtration. Given the age of the vines, yields are naturally low and grapes are concentrated, healthy, and balanced with the right amount of acidity required to bring out Burgundian’s greatest finesse.
The domain releases over fifteen cuvées annually, and Bruno is one of the rare producers to bottle each of his Vosne-Romanée villages’ climats separately. His delicate touch generates some of the best, most refined wines in the region.
After a career as a professional rugby player, Bruno obtained a degree in oenology and spent ten years apprenticing under Joseph. He took over the domain in 1987 and, with the help of his father, began bottling wines under his own name in 1992.
Although the family’s plots remain at the heart of the domain, Bruno has spent time and efforts on development – notably, he built a new winery with modern materials, enlarged the cellar to be big enough to age two vintages simultaneously, and integrated a new bottling line. He also acquired additional vineyards, which today brings the domain’s total area to 6.5 hectares.
The majority of the domain’s vineyards were planted in the 1930s and 1940s in traditional Pinot Noir Fin, using an old practice of hand-selecting cuttings from the very best vineyards. The eponymous estate has been organically certified since 2005 and Bruno adheres to biodynamic principles. He calls his farming style “traditional,” which he defines as ‘using a bit of organic material and lots of manual labour.’
Grapes are selected and harvested by hand by same loyal group made up of multiple generations, with Bruno’s former rugby teammates carrying the heaviest loads. Grapes are sorted again by hand at the winery, selecting up to 30% whole clusters, before undergoing fermentation place in open-top oak containers using indigenous yeasts.
After manual punch-downs and gentle pneumatic pressing, the wine is aged in oak barrels for 16-18months (30% new for Premier Cru and Grand Cru).
The wines are bottled without fining or filtration. Given the age of the vines, yields are naturally low and grapes are concentrated, healthy, and balanced with the right amount of acidity required to bring out Burgundian’s greatest finesse.
The domain releases over fifteen cuvées annually, and Bruno is one of the rare producers to bottle each of his Vosne-Romanée villages’ climats separately. His delicate touch generates some of the best, most refined wines in the region.
