A dynamic new domaine built around sustainability, clarity, and typicity. Wines are fermented with native yeasts and show remarkable freshness and terroir expression.
A young winery rooted in family and terroir
Created in 2023 by Tommy Chevallier, Domaine du Triptyque is a young organic estate in the heart of Chablis. Built on land passed down from his father and uncle, the domaine reflects a vision shaped by years of dedication to organic farming, biodiversity, and respect for nature. The name Triptyque embodies this philosophy — a meeting point between art, wine, and nature, each inseparable from the other.
Since 2018, the vineyards have been cultivated organically, with thoughtful practices designed to preserve soil life and reduce environmental impact. Compost is produced in partnership with neighboring farms, pruning respects the natural flow of sap, and new disease-resistant grape varieties are being trialed for the future. In 2024, a new biosourced, energy self-sufficient winery was completed in Venoy, ensuring that the same values of sustainability and respect guide both vineyard and cellar.
Petit Chablis originates from south-west-facing vineyards in Beines and Chablis, rooted in clay-limestone soils over Portlandian limestone. The vines, planted between 1990 and 2000 and farmed organically, are managed with Guyot Poussard pruning and minimal soil disturbance. Fermentation begins with indigenous yeasts, and the wine ages on lees for at least 12 months in stainless steel vats, unfined and unfiltered. The result is a vibrant, fruit-driven wine with lively acidity, freshness, and a crisp, tonic structure.
Chablis reflects the character of two distinct terroirs. In Beines, shallow stony clay-limestone soils bring salinity and tension, while in Courgis, coarse marl with deep pebbles adds structure and generosity. With an average vine age of 35 years, organic cultivation, and compost fertilization, the vineyard is worked carefully to preserve soil health. Vinification mirrors the same minimal-intervention approach, with fermentation by indigenous yeasts and ageing on lees for 12 months. This cuvée stands out for its depth, mineral tension, and remarkable length, offering a more structured and complex expression compared to the Petit Chablis.