Domaine Queylus

Process of Domaine Queylus

All of our vineyards benefit from silty clay-limestone soils combined with small quantities of sand. The proportion of these 4 elements varies in surprising ways, giving our wines complexity, finesse, structure and minerality. Each vineyard is tended by hand, including pruning, shoot thinning, shoot positioning, green harvesting (to reduce quantity and ensure quality) and most especially, the manual picking.


The vines are grown organically in order to respect the terroir and to protect the fragile soils of the “Bench” region for generations to come. Neither synthetic herbicides nor pesticides are used. In addition, all the vineyards are equipped with nets to prevent potential disease caused by birds.

Vine training: the vines are trained to the Simple and Double Guyot systems, and are employed according to the terroir and the vigour of the vines.

Density: The vines of Domaine Queylus are planted at a density high enough to benefit fully from the terroir at 5,000 to 5,250 plants per hectare (2,160 to 2,134 plants per acre).

The simple design of the winery in St. Ann’s, as well as employing winemaking equipment of the highest quality, reflects our desire to focus our best resources in the development of the vineyard.

Winemaking and ageing

At Domaine Queylus, the grapes are harvested and sorted by hand, 100% destemmed, followed by the cold maceration process when the natural, indigenous yeasts from the vineyard on the grapes is the active ingredient. The fermentation process then slowly begins, lasting over several days, thus allowing for the full-bodied, complex aromas to emerge. By springtime, the new wine has achieved its malolactic fermentation.

Depending upon the requirements of the vintage and cuvée, the wines are matured quietly for 16 to 20 months. A third of the wine is aged in new oak barrels selected and manufactured from the northeastern forests of France. The barrels are dried outdoors for 36 months. The staves are made exclusively by Burgundy cooperages of Sirugue, Cadus, Damy, Dargaud & Jaegle, Seguin-Moreau and Billon. To ensure the terroir is clearly delineated the remaining two-thirds of the cuvée is aged in French barrels which have been used previously, then aged in bottles for another 8 to 12 months to tweak the velvety bouquet.

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