Originally from the suburbs of Paris, Nicolas Delfaud dreamed of being a vigneron. He started his professional career as a sommelier and store room manager at a small four-star hotel in Paris, an experience that solidified his passion for wine and gastronomy. At the age of 32, he decided to follow his heart and begin his formal winemaking education. In 2009, he settled in the M�con with his two children in tow, and earned a degree in viticulture and oenology from the agricultural school in Davay� (BTS viticulture oenology CFPPA Macon Davay�). While working at Ch�teau des Rontets in Pouilly-Fuiss�, a family owned domaine practicing organic viticulture, he had the opportunity to experience all aspects of production from vineyard work and wine making to bottling. Gradually, he moved to part-time in order to start work on his own project.
Domaine Nicolas Delfaud was officially created during the autumn of 2015 when he rented 4 hectares of Chardonnay and Gamay vineyards in Verz�. From the very beginning, Nicolas knew he wanted to work organically, and he has been in conversion since his first vintage in 2016. Nicolas, like all good vignerons, believes wine is made in the vineyard. Every effort is made to bring the necessary care to the vines in order to allow this limestone-rich terroir speak for itself. His vineyards lie on eastern-facing slopes at about 350-410 meters in elevation. Harvest is done by hand in 40 kg crates in order to best preserve the integrity of the grape from vine to press. In the winery, fermentations are carried out with indigenous yeasts and wines are vinified on the lees with little intervention.
