Winegrowing
The vineyard is rooted in the purest Burgundian tradition, cultivating Pinot Noir and Chardonnay, grape varieties inseparable from the identity of the region’s wines. The high planting density of 10,000 vines per hectare encourages deep root systems and a true expression of the terroirs.
Soil management is essential: the soil is hilled up in winter, de-hilled in spring, and then maintained mechanically throughout the season to preserve its vitality and structure.
Certified Organic since 2015, the estate favors an environmentally respectful approach. The vines are protected exclusively through natural treatments.
Harvesting
The start of the harvest is never dictated by the calendar, but by the vine itself.
Each day, the berries are tasted, analyzed, and closely observed to determine the precise moment when sugars, acidity, and phenolic maturity reach their ideal balance. As a result of climate change, this timing has become increasingly early, to the point where it is now common to begin harvesting as early as late August.
In order to preserve the integrity of the grapes, harvesting is carried out exclusively by hand, using small crates. The harvest typically lasts around ten days, with a pace guided by the optimal maturity of each individual plot.
Vinification & ageing
Red wines :
Traditional and minimally interventionist, vinification takes place in stainless-steel and wooden vats using partially destemmed grapes. Fermentations are carried out with indigenous yeasts, favoring gentle, infusion-style extraction to preserve finesse and the purity of the fruit.
Daily pump-overs accompany a maceration period of approximately 20 days. Ageing lasts between 14 and 18 months in French oak barrels (around 15% new), carried out without racking in our century-old cellars, where temperatures remain naturally stable. The wines are then blended in tank for 6 to 8 weeks before bottling, following the lunar calendar.
White wines :
The grapes are pressed immediately upon arrival at the winery. Static settling is carried out in stainless-steel tanks over 48 hours, after which fermentation begins in 400-liter oak barrels under temperature control.
Ageing continues for 12 months in 400-liter French oak barrels (around 15% new), followed by 6 months on fine lees in stainless-steel tanks, before bottling in accordance with the lunar calendar.
-
+
Winegrowing
-
Winegrowing
The vineyard is rooted in the purest Burgundian tradition, cultivating Pinot Noir and Chardonnay, grape varieties inseparable from the identity of the region’s wines. The high planting density of 10,000 vines per hectare encourages deep root systems and a true expression of the terroirs.
Soil management is essential: the soil is hilled up in winter, de-hilled in spring, and then maintained mechanically throughout the season to preserve its vitality and structure.
Certified Organic since 2015, the estate favors an environmentally respectful approach. The vines are protected exclusively through natural treatments.
-
+
Harvesting
-
Harvesting
The start of the harvest is never dictated by the calendar, but by the vine itself.
Each day, the berries are tasted, analyzed, and closely observed to determine the precise moment when sugars, acidity, and phenolic maturity reach their ideal balance. As a result of climate change, this timing has become increasingly early, to the point where it is now common to begin harvesting as early as late August.
In order to preserve the integrity of the grapes, harvesting is carried out exclusively by hand, using small crates. The harvest typically lasts around ten days, with a pace guided by the optimal maturity of each individual plot.
-
+
Vinification & ageing
-
Vinification & ageing
Red wines :
Traditional and minimally interventionist, vinification takes place in stainless-steel and wooden vats using partially destemmed grapes. Fermentations are carried out with indigenous yeasts, favoring gentle, infusion-style extraction to preserve finesse and the purity of the fruit.
Daily pump-overs accompany a maceration period of approximately 20 days. Ageing lasts between 14 and 18 months in French oak barrels (around 15% new), carried out without racking in our century-old cellars, where temperatures remain naturally stable. The wines are then blended in tank for 6 to 8 weeks before bottling, following the lunar calendar.
White wines :
The grapes are pressed immediately upon arrival at the winery. Static settling is carried out in stainless-steel tanks over 48 hours, after which fermentation begins in 400-liter oak barrels under temperature control.
Ageing continues for 12 months in 400-liter French oak barrels (around 15% new), followed by 6 months on fine lees in stainless-steel tanks, before bottling in accordance with the lunar calendar.
