Triptych Estate - Tommy Chevallier

Domaine du Triptyque is a young organic winery established in 2023. Upon my father and uncle's retirement, I seized the opportunity to take over some of their farmland and vineyards. Committed to organic farming and agronomy, I have been applying my philosophy to the vineyard since 2018: producing grapes by focusing on the soil, climate, and cultivation techniques. This project took six years to come to fruition. Today, Domaine du Triptyque takes its name from this inspiration, like a three-part work of art, a bridge between art, wine, and nature. Located in Venoy, in the heart of the Chablis wine region, I craft wines that reflect the terroirs at my disposal, and I am dedicated to highlighting biodiversity and the human element.

Tommy Chevallier - From winegrower to winemaker
“I was born in the Yonne region, into a family of farmers and winegrowers. After graduating from high school, I left the region to study engineering at Centrale Marseille. Following my degree and several engineering positions in the construction sector, I changed course in 2015, moving to the heart of Chablis in Burgundy: taking over the land of my father and uncle, who were retiring. I began working 5.5 hectares of vines in organic conversion upon setting up in 2018. Organic certification was obtained in 2022. Today, the estate covers 8 hectares. I am fortunate to be able to partner with an estate whose philosophy I share, to support me in my early days (they will recognize themselves). I am learning the craft of winegrowing with each vintage, and then that of winemaker. In 2023, in Venoy, the adventure began in my new winery, designed to ensure energy self-sufficiency and…” to perpetuate my approach to limiting my environmental impact. This is also the year of the birth of Domaine du Triptyque and the culmination (or rather, the first milestone) of this project I've been working on for six years. With my determination and my attachment to nature and living things, I wanted to learn how to make beautiful grapes before making good wines.”

Choosing organic viticulture is a logical and conscious step: a respect for living things and a commitment to producing the most authentic and healthy wines possible for those who cultivate and enjoy them. Nature is our tool. This approach is enriched by a constant curiosity: experimenting, learning, adjusting—always striving for a living viticulture. This quest for balance is based on observation, experimentation, and continuous questioning. In the vineyards, every action counts: mechanical weeding, gentle pruning that respects the sap flow… The idea is to support the vine, not constrain it. The soil is our foundation: we preserve it by limiting compaction with a tracked tractor and by nourishing its microbial life through the production of our own compost, in partnership with a neighboring organic farmer. We also share equipment with other estates that, like us, are exploring a living and cooperative viticulture. Experimentation continues with the planting of resistant grape varieties, better adapted to the climate. In the cellar, the same philosophy prevails: intervene as little as possible, observe, and let nature take its course. The wines are crafted solely through the actions of natural yeasts and bacteria, without the addition of any oenological inputs. No harsh methods are used. We favor gentle and precise aging, a symbol of the vintage's culmination. The bio-sourced, energy-independent winery was completed in 2024. It represents a reduced environmental impact as well as improved working conditions for our teams. It houses the new winery, where we favor concrete tanks and egg-shaped vessels for their durability, thermal inertia, and the micro-oxygenation they provide. Beyond organic practices, it is a philosophy of free wine that we champion: sincere, vibrant wines, without artifice—true reflections of the place, the vintage, and the people who nurture them.