Journal
News from the vineyard and cellar
Domaine La Doussinière joins the Collège Culinaire de France
Domaine La Doussinière joins the Collège Culinaire de France and its Artisans Militants de la Qualité: a commitment to flavour, honest products and a direct connection from producer to table.
🍷 After bottling: time to rest
Bottling is often seen as the end of the winegrower’s work. The wine is bottled, labelled and ready to taste. In reality, a new phase is beginning.
🍷 Bottling: a crucial step, more technical than it seems
Bottling is often seen as the final formality of a vintage: an almost mechanical step that simply concludes the work in the vineyard and cellar.
Before bottling: a choice of precision
In the days before bottling, every decision counts: guiding the wine towards its final expression while preserving its character.
An artisan estate - Why we chose “less, but better”
At Domaine La Doussinière, we choose an artisan approach as the way to truly express our terroir, beyond tradition or nostalgia.
Old vines planted in 1955: why are they rare and precious?
We often speak of “old vines” without considering what that really means. Some parcels at Domaine La Doussinière were planted in 1955.
Why do we use concrete tanks in winemaking?
A deliberate choice, guided by precision and purity of fruit: how concrete tanks shape the character of our wines.
The 2025 Harvest: A Promising Vintage
The 2025 harvest at Domaine La Doussinière took place in ideal conditions. A look behind the scenes of an exceptional harvest promising wines of great quality.