Wine production

The vineyards are maintained with great care, and we consider environmental protection as integral to our management. We have adopted mechanized practices but hand labor remainds an important operation and we sparely use phytosanitary measures.

Our wine making remains faithful to tradition, and each appellation is classified separately for about 10 to 15 days without blending.
The wines are then put into oak barrel used for the aging process for about 2 to 5 years, depending on the millésimes. We always use older oak barrels, in order to keep the body and fruitiness to the wine. This method has now been adopted in the entire world.

The wine making in red

After reception in the wine storehouse, grapes stemming from Pinot Noir are totally separated from their raid and put down in tubs during a duration from 15 to 20 days according to the years and them grew. During this period, the alcoholic fermentation transforms the sugar into alcohol. When all the sugar will have been transformed, yeasts will disappear and the wine will be made.

The first five days, the tubs are maintained in a temperature between 14°C and 15°C for the cold maceration. Once the ended fermentation, we separate the wine of skins. For that purpose, we proceed to the écoulage and to the pressing of the wine. The wine can now age. It is going to be stored in barrels before being bottled for the long and meticulous period of the breeding. During the first three months of this period, the second fermentation is going to take place, the fermentation malolactic, who allows to eliminate the malic acid of the wine.

By making lower the acidity of the wine it contributes to bring him its stability.

Last stage before marketing, the bottling. This last stage is made when we judge our ready wines. A light filtration precedes the bottling.

The wine making in white

Unlike the wine making in red, the grape is pressed directly at his/her arrival in the cuvage. The white wine is exclusively made with the white grape, the used vine being Chardonnay or Aligoté.

The juice extracted from the pressing grape is brought in a tub where it is going to be supposed to be the night for a static débourbage.

The fermentation can then begin and, as for the wine making in red, it will last one fortnight. After the fermentation malolactic, wines are taken away and continue their breeding what is what allows a stabilization of the acid structure.

The last stages are, quite as in wine making in red, the filtration and finally the bottling.