A Bernese tithing building, part of the Bursins Castle until the Revolution, burned down and was then abandoned. It became a winery in 1915.
At our family estate established in Tartegnin for now five generations, we cultivate some ten hectares of vineyards worked with a respect for nature. The wine is produced with the same spirit. In recent years, we have expanded our infrastructure and invested in modern equipment at the cutting edge of technology. To obtain quality wines while preserving originality, character and terroir, it is necessary to use traditional practices, from the vine to marketing.
The tool of winegrowers
The oenologist is the person who oversees all stages of wine production, from the vine to the bottle on the table. He has a palate that does not mislead him. He is both a technician and a chemist, as well as an outstanding taster. It is he who determines the harvesting date.
The 4 seasons
The season begins in mid January and ends in March. At that time, the vine is dormant and the sap is down . Jean-Claude passes by each vine (about 60 000 in all) and cuts off the old shoots making room for new growth.
Family and staff
Nicolas, the son, began his career in Marcelin, for 3 years, obtaining his CFC winegrower diploma. Growing interest for profession, he attended Changins School and graduated in oenology while doing internships in different wine companies.
Vinorama from March 20 to 23, 2025 in Délémont, VD
Divinum from March 26 to 31, 2025 in Morges, VD
Open cellar at Domaine de Chantemerle on May 3 and 4, 2025 in Tartegnin, VD
Vaudoise Open Cellars on June 7 and 8, 2025, VD
Special open cellar for the Harvest, in Tartegnin, VD, date to be defined!
Gout & Terroir from October 29 to November 2, 2025, in Bulle, FR
Open cellar at Domaine de Chantemerle, December, date to be defined!
We are part of the AOC label. To qualify for this label, the wines must meet several criterias, such as the sugar yield, the highest yield according to the grape variety, and the place of production. AOC wines are regularly subjected to analytical and taste tests.
