The name “Dampierre” is obviously related to the tuffeau extraction. Here, all the caves have been dug by men, for more than a millennium, and our cave is only a small part of a huge underground network.
While extracting the tuffeau, our ancestors were killing two birds with one stone! They would sell or use the stones they’d cut and meantime create shelter for themselves, their cattle, their harvest and of course, their wine.
“These caves turned out to be perfect for vinification and ageing of the local “crus” “
These caves turned out to be perfect for vinification and ageing of the local “crus”: high hygrometric level, constant and cool temperature. When I took over the estate in 1987, the question was whether to build a modern winery outside or to install a new range of tanks inside the cave.
After a long brainstorming session with my father and my brother, the decision to stay in the cave was taken. I never looked back.
No one can scientifically explain everything in the winemaking process: there are so many parameters… but I am absolutely certain that we wouldn’t make exactly the same wines in a “chai”. Maybe it’s due to the fungus covered walls, witnesses of 1000 vintages.
“I am absolutely certain that we wouldn’t make exactly the same wines in a “chai”…”
Tasting a blend with Yann, in charge of the cave and my accomplice for 8 years…