The Story

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Our history

A FAMILY ESTATE

At the gates of the Chablisien, in the village of Poilly-sur-Serein, the Domaine des Pérégrins overlooks the river and its waterfall, nestled between fields and meadows. This enchanting landscape is a reflection of the history of the Domain, of the history of our family.

 

Our Domain has not always been a winery! With my grandfather Maurice Moreau, the original vines have for a time given way to cereals and dairy cows. It was at the arrival of my father Laurent in 1982 that the idea of producing wine resurfaced and new vines were planted.Eager to wine himself, Laurent created the cellar in 1995.He runs the Domain in a reasoned struggle, out of concern for the environment.

 

I arrived on the Domain in 2011. I moved there permanently in 2016, in order to perpetuate my father's work in the vineyards and in the cellar. My great wish: to market the production in bottles myself to be able to highlight their work and the quality of the terroir. The Éléonore Moreau brand was then created, with its unique color palette.

 

Baptiste, my little brother, in turn joins the Domain in 2021 before leaving for new adventures in 2025. During this period, the farm is enriched with several types of wines.

 

In a nod to our flagship vintage and the nomadism that animates both of us, a new brand is born: Domaine des Pérégrins. A sustainable and transmissible identity, where everyone has their place...

 

The Domaine des Pérégrins today has just over 14 hectares in Chablis and Petit Chablis, exclusively on the slopes of the municipality of Poilly-sur-Serein.

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Our terroir

THE CHABLIS VINEYARD

Poilly-sur-Serein is located on the exceptional terroir of Chablis, southeast of the appellation area.

The Chablisian vineyard is made up mainly of "Kimméridgien", a soil with an alternation of clay and marly limestones, dotted with small fossilized oysters. It is this unique geology in the world that marks our wines of this singular mineral imprint

and which gives them such a personality.

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Our cultural practices

Sensitive to the preservation of our terroir, we intervene in our vineyards with common sense. Our practices have been in compliance with the organic charter for about ten years. It is therefore quite natural that we have undertaken the conversion into organic farming in 2019.The certification arrived in 2022. We have introduced the soft pruning called "Poussard" for all our parcel and future plantations, in order to help the vine grow as well as possible, every year and in the best conditions.

The floor is worked using interceps tools. No weed killers have been used since 2000. The grinding of sarments and the sowing of plant covers allow us to maintain the balance of our soil.

We naturally meet the needs of the vine: manure as well as other exclusively organic fertilizers, all in a controlled and limited way.Phytosanitary products are rigorously controlled and reduced to the maximum. They are used only to fight diseases, and their quantity is adapted according to the threat.

All the plots are stripped after the green work, during July, in order to provide the vines with optimal sunshine and aeration beneficial to their health.

We are proud of these practices. It is the sum of all these commitments that will make viticulture virtuous and responsible.

 

The harvest And vinification

The vineyards of the Domaine benefit from a South exposure, apart from a few plots of Petit Chablis facing North. All benefit from a very nice sunshine. This orientation guarantees us a quality harvest, the grapes having no difficulty in reaching their maturity. Harvesting is mainly mechanical but we encourage hand harvesting for the entire 2022 Chronicles range.

The potential of each berry is kept to its maximum, thanks to pressing without crushing and constant protection under carbon dioxide. This allows us to press without any addition of SO². The deburring is carried out within 24 to 48 hours and the fermentation start is launched immediately, sometimes in selected neutral yeasts, sometimes in indigenous yeasts according to the vintages. Vinifications are traditionally carried out in thermo-regulated stainless steel tanks. Alcoholic and malolactic fermentations are done freely, without limit in time, all controlled by cold or hot. The tanks are then kept as cold as possible, in order to naturally precipitate the wine and thus reduce the future deposit of tartar in the bottle. Our wines are aged on lees as long as the typicality of the vintage requires it, until the time of the draw. We favor late bottling, in order to guarantee the longest possible tank evolution. In logic with our state of mind, we avoid the contribution of inputs to our wines as much as possible. Only bentonite (natural clay that precipitates wine proteins) is added, and we do not treat wines against tartaric precipitation. The intake of SO² in the tank is reduced to the maximum (between 45 and 70 mg/l of Total SO² depending on the vintages). The wines are filtered as lightly as possible with a filter on the ground (perlite, a white earth from silica rock).

We are constantly looking for new alternatives to remove inputs, and we develop practical trials every year to achieve this.