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The wines of Chablis are made from one single varietal : Chardonnay. They are sub-divided into four appellations : Petit Chablis, Chablis, Chablis 1er Cru, Chablis Grand Cru
These are identified by precisely delimited production zones, and are subject to strict production regulations.
Chablis wines are dry white wines which are characterized by their purity, crispness, sophistication and minerality. The Chardonnay varietal gives results in Chablis unlike anywhere else. It draws its personality and character from a subsoil that is 150 million years old, and ripens in ideal conditions, in a semi-continental climate, which allow it to attain a good balance between sugar levels and acidity.
Domain Ventoura is first and foremost a family owned domain. With 11 hectares (27,18 acres) of Petit Chablis, Chablis and Chablis Premier Cru the domain is set in Fontenay près Chablis and always has been focusing its efforts in the vineyard before even thinking of bottling a wine. Auguste, a simple farmer who owned 3 or 4 sheeps and a couple of cows, a few acres of cereal fields and a vine planted in 1953 is whom everything started with.
Claude, his son, did everything he could to develop the domain to reach the 11 hectares it is now covering in around Fontenay. The production has been sent to the local coop for 25 years before the choice was made to keep those precious grapes and to transform them into rightful Terroirs’ expressions. As a deeply respectful grand son, Thomas, Claude’s son, is now part of the adventure.
I first took an equally technical path though far away from my land. A change of heart and direction brought me back to school to update my knowledge about vine growing and wine making. Since then it has been a lot of work reading as much as I can, visiting the vineyards all the time, trying new things for every different vintage and
comparing my results with his friends and fellow wine growers.
“From then on what probably best define the Domaine Ventoura is hard work and the need to highlight and make shine the richness and complexity of its Terroirs.”