The Domaine de Sainte Marie was created by 2 men who shared their passions for vines and wine. Bertrand, owner of 6 hectares of vines in Arbois, dreams of producing his own wine. At the same time, he wishes to pass on the wine heritage of his ancestors to his children. After a professional career as a business manager, his consulting activity gives him the opportunity to find a way to achieve his 2 objectives.

Nicolas, after 11 years as an oenologist at La Fruitière d'Abois (400 ha), wants more than produce wine. He wants to go further and grow his own grapes. His family, winegrowers since the 14th century, owns vines that he will be able to take over.
Bertrand was born in the vineyards, so was Nicolas.
Bertrand has a passion for wine and vines, so does Nicolas.
Bertrand knows how to manage and make trade : Nicolas knows how to grow vines and produce wine.
They met each other well, got along well.
As for Gaëtan, Bertrand's eldest son and third partner, he runs his own business in Lyon. Even as a child, he was already making wine with his grandfather in his cellar. He contributes by bringing to the Domaine his network of clients and partners as well as some of his company's skills.
With Gaëtan, 44 years old, and Nicolas, 40 years old, the sustainability of the Domaine is assured.

Although the Sainte Marie family has owned the estate for 4 years, it was created 40 years ago. The former owners sold it because they were getting old and had no heirs. They leave a very beautiful heritage :
1/ 14 ha of vines planted with Savagnin, mainly on large plots, AOP Côtes du Jura and l'Etoile (60% with Savagnin, 20% with Chardonnay and 20% with the three red grape varieties).
2/ A modern and functional chai containing : - a winery - a bottling and storage room for finished products - a cellar dedicated exclusively to the ageing of Vin Jaune - an underground cellar containing tasks from 4 to 7000 l. All the production steps are therefore carried out in-house.

The production capacity is significantly higher than the current production (60,000 bottles/year), which allows us to confidently consider to encrease the production in the next 10 or 20 years and double the surface area of the vineyard, with, among others:
- an unplanted land reserve of the Domaine (2ha)
- the integration of Bertrand de Sainte Marie's vines into AOP Arbois (15 ha)
- the integration of Nicolas Cottier's vines in the Côtes du Jura (8 ha).
In the longer term, with 60 hectares and a production of 200,000 bottles/year, we will be one of the most important estates in the Jura.

Savagnin, the emblematic grape variety of the Jura, is the basis of the winemaking and marketing strategy.
From Savagnin, the Domaine produces 9 different products with different qualities:
"Le Prêt à porter": easy-to-drink wines with floral and fruity qualities
- Crémant: made according to the traditional method. Fine bubbles and fresh
- Savagnin Ouillé: traditional vinification, 1 year of ageing. Pairings with fish, shellfish and seafood "Le Sur-Mesure": more subtle wines to be enjoyed in more refined conditions. Mild Jura specificity.
- Savagnin: matured in the same way as Vin Jaune, but only for 4 years. Pairings with poultry, flavoured food, Asian cookings, Comté cheese
- L'Ensemblage: a blend of Savagnin, Chardonnay and Poulsard vinified together. A unique wine in the Jura, the result of an old tradition from the eighteenth century, restarted by the Domaine. All pairings are possible.
- Duo de Savagnin: a blending, after maturation, of Savagnin ouillé and Savagnin under a veil. Pairings with appetizers and cheese. -
- Mac Vin: mistelle produced by blending grape juice and Jura marc. Pairings with appetizers and desserts.
"La Haute Culture": top-of-the-range wines, for special occasions, powerful Jura specificities.
- Vin de Paille (37.50cl bottle): liqueur wine obtained by pressing selected grapes and drying on shelves for 4 to 6 months. Pairings with chocolate, foie gras and desserts.
- Vin Jaune (62cl bottle) from 6 years and 3 months or 10 years: iconic wine of the Jura. Bottled after ageing for a period of at least 6 years and 3 months and/or 10 years under veil in oak barrels. Pairings with poultry, flavoured food, Asian cookings, Comté.