Hubert Lignier

Domaine Hubert Lignier is a winery located in Burgundy and is managed by father and son: Hubert and Laurent Lignier. Together they own today about 9 hectares of vineyards. Domaine Lignier was started in 1880 by Jacques Lignier, when he bought vineyards in a town called Morey Saint Denis, this is in the heart of the Côtes de Nuits, the domain has not been moved since 1880 and is therefore still in Morey St. Denis in find. The winery has always been passed on from father to son, first from Jacques to his son Jules, then to his son Henri and then to the current owner Hubert. In 1992 Hubert's son Romain joined the wine company, however he unfortunately passed away in 2004, in 2006 when Romain's brother or Hubert's other son Laurent joined the company.

The domain now has vineyards in different areas, namely: Morey St. Denis, where the company started, Gevrey-Chambertin, Chambollo Musigny and recently they are also located in Nuits Saint George and Pommard. For the vineyards, the Ligniers only use organic fertilizer when necessary and the vineyard is processed so that they do not need pesticides. Because the soil is fairly thin and contains clay and limestone, the vines cannot grow too deep into the soil and this limits the vineyards in a natural way. The only method used to propagate the vines is the 'sélection massale', this is a method where only vines from the same vineyards are used, this gives a certain complexity to the wines of Hubert Lignier.

To make the wines of Domaine Hubert Ligniers, the grapes are sorted by quality, while picking grapes that do not look good enough are thrown away. The winery is very traditional and certainly adheres to the classic methods of wine making; the stem is removed manually and the fermentation takes place in an open tank made of cement, so that 'pigeage' (That is the traditional method of pressing grapes by stamping with feet - of course washed!) can be used as a pressing method . The fermentation is fairly long and lasts 15-20 days, while it is no more than 2 weeks at most wineries. For the 'village wines', between 20% - 30% new oak is used with 18 months in barrel and for the Premier and Grand Crus about 50% new oak is used with 22-24 months in barrel.