The estate’s philosophy
The work of Domaine Millet has been recognized many times over. Thus, our wines have acquired a solid reputation in respect to vinification, richness of aromas and consistency of our vintages.
Annual recognition: Concours des Vignerons Indépendants, Concours des Grands Vins de France de Mâcon, Concours Mondial des Vins Féminalise, Concours des Burgondia, Guide Hachette et Guide Gilbert & Gaillard.
Press: Le Point, Bourgogne Aujourd'hui.
We are proud to have been a member of Independent Winegrowers since the estate’s creation and to carry this inspirational charter: Respect your terroir, work your vines, harvest your grapes, vinify and age your wine, bottle your production in your cellar, market your products, improve your skills while respecting tradition, welcome people to and guide them through tastings. Finally, take pleasure in presenting the fruit of your labour and its culture.
It is in this quest for excellence that in 2020, we obtained the HEV(High Environmental Value) certification.
A land of predication
It is a communal appellation created in 1944. It can be produced in all of the communes of the Chablis region. These terroirs are located at the top of the hill or at the beginning of the plateau; the exposures are varied. The soil is most often the Portlandian type (brown and hard limestone or sometimes loamy and sandy). The production area is currently 1,562 hectares. The maximum authorized yield is 60 hectoliters per hectare. Domaine Millet produces Petit Chablis from vines that come from a single plot of 9 hectares in the commune of Poilly sur Serein.
It is a communal appellation created in 1938 where hillside vines grow. The soil is the Kimmeridgian type with many marine fossils including ‘Ostrea Virgula’–tiny oysters and ammonites linked to a warm and shallow sea that covered Burgundy at the time. 4,420 hectares are planted to Chablis. The maximum yield for this appellation is 60 hectoliters per hectare. Our vines in the Chablis appellation are located in the communes of Béru and Viviers on plots with magical names: “Sur les fontaines” or “Sous les plantes”.
Like Chablis, the appellation was created in 1938. It is made up of 40 climates, including 18 main ones among which are Montée de Tonnerre, Vaillons, Fourchaume, Vosgros and Vaucoupin. The exposure of the vines is south-east and south-west. The soil is the Kimmeridgian type. The area is 745 hectares and the maximum authorized yield is 58 hectoliters per hectare. Domaine Millet produces Chablis 1er Cru from a plot located on the right bank of the Serein in the commune of Chichée.
“Grand Cru” vines are only located in the commune of Chablis. This appellation represents 100 hectares (i.e. 2% of the total area of the Chablis vineyard). It is located exclusively on the right bank of the Serein, mostly on south-western slopes with lots of sunshine. The maximum yield is 54 hectoliters per hectare. The appellation has 7 climates: Blanchots, Bougros, Les Clos Grenouilles, Les Preuses, Valmur et Vaudésir. Domaine Millet vinifies and markets Chablis Grand Cru Vaudésir and Les Preuses.
The Tonnerrois vineyard, not far from the Chablis region, is also very suitable for the Chardonnay grape variety as well as Pinot Noir. That is why we decided to blend these two grape varieties to make our Crément de Bourgogne.
We have also planned Chardonnay vines because we know the quality of this terroir. It produces White Burgundy wine with fruitiness and minerality in perfect balance.
Calling ourselves a team, is an understatement because of how closely we work together day in and day out!
Passionate about sports, the concept of a team is congruent with my aspirations: That cohesion, exchange, understanding and listening transpire within my company and be shared by all is a major goal of mine.
Each employee makes a valuable contribution to the position they occupy through their personality, skills, responsibilities and ambitions.
As captain of this team, I am committed to ensuring a strategy and values conducive to everyone on the estate thriving long term.
I am responsible for the management of the estate and employees. Regarding the grain agriculture part, I manage the marketing of our cereals. On the wine side, I am in charge of the winery from the reception of the harvested grapes, through vinification, right up to bottling. Then my focus shifts to the marketing of our bottles to private and professional customers in France and in export markets.
I am in charge of everything to do with grain production, from sowing to harvest. Additionally, I help Baudouin throughout the harvest period. I am also present at salons, having you taste our estate’s wines.
When I started in 2001, I was trained in various aspects of vineyard work. By demonstrating a high level of competency, I am now responsible for the maintenance of our agriculture and vineyard machinery. My responsibilities extend to looking after the vines and soil, and operating the harvesting equipment. I also train my colleagues on vineyard machinery.
I arrived at the estate in 2006. I am in charge of the estate’s administration and accounting. I also take care of communications, the website, the e-shop and social media networks. And it is always my pleasure to welcome you to the estate to discover and taste our wines. These varied tasks have created a work environment that allows me to flourish.
I was trained to work with vines when I arrived in 2004. Since then, I have been charge of manual vine work throughout the season. I am also responsible for labeling and I support Baudouin in the winery during harvest.
I joined the estate’s team in 2017. My duties are been split between work involving the vines and the cereals. Since 2021, I have been training on the use of vineyard machinery, especially when it comes to trimming work.
I arrived at the estate in 2019 and am the youngest of the team. I am trained in manual vineyard work. I also take care of labelling.
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