The winemaking process

Harvesting is exclusively done by hand and the grapes are sorted out at least three times in order to keep the most beautiful bunches, that are so healthy you could serve them as dessert grapes.

Red wines : We use 100% Pinot Noir grapes to vinify our red wines, the bunches are totally de-stemmed before fermentation in stainless steel vats. During the first ten days the must is maintained at a cool temperature (8 to 10° Celsius), with a daily punching of the cap and pumping over to encourage a better colour extraction.

The temperature is closely monitored and raised to reach an average 30 to 32° Celsius during the last two days in order to set the final colour of the wine. After de-vatting, the solid matter is pressed gently in order to avoid a crushing of the seeds that could bring a bitter taste to the wine. Then maturing can start in oak barrels where red wines will be kept for about 30 months and undergo a malo-lactic fermentation.

White wines : Chardonnay and "golden Grains" Aligoté rapes will be pressed directly after having been sorted out three times . They will start their alcoholic fermentation in stainless steel vats.

At that stage the winemaking is similar to the reds: the temperature of the must will be monitored and will not exceed 8 to 10° Celsius for the first ten days then it will be gradually raised to allow the slow transformation of sugar into alcohol.

Then maturing will also be carried out in oak barrels where the wines will be kept for about 24 months and undergo a malo-lactic fermentation. Moreover the fine lees of the wine will be stirred once a week, barrel after barrel, which will give the wine a fat character and more fruity aromas.