Winegrowing
Two traditional Burgundy grape varieties are grown: Pinot Noir for red wines and Chardonnay for whites. The vines are planted at one metre intervals, a planting density of 10,000 vine stocks per hectare.
After the last leaves have fallen, the vines are pruned, using the non-mutilating Guyot-Poussard method.
The vines are earthed up at the beginning of winter; the soil is removed again in spring and is then worked regularly for weed control. As the estate is certified organic, no weedkillers are used.
In order to prevent diseases, only contact products such as sulphur and copper are used. In addition, we apply natural plant-based products such as horsetail, silica or nettle.
If necessary, green harvesting and leaf thinning are carried out in July in order to aid ripening and promote concentration in the bunches.
Harvesting
The date of the harvest is set according to the optimal maturity of the grapes. Particular attention is paid to the quality of the skins and seeds.
Harvesting takes about ten days, with a team of around forty people.
The grapes are picked exclusively by hand into small crates.
The harvest is sorted twice: first in the vineyard, then in the vat room, in order to obtain perfectly ripe and healthy berries for every vintage.
The yields obtained are low, with an average of 37 hectolitres per hectare.
La vinification
For reds :
Vinification is traditional; it is carried out in open vats using partially destemmed grapes.
Native yeasts are allowed to work in a natural way, which draws out the expression of each terroir.
We opt for gentle fermentation without high extraction, more like infusion. Some punching down and pumping over is carried out in order to increase contact between the skin, the seeds and the juice.
After about twenty days of maceration and fermentation, the free-run juice is drawn from the vat. The press juice, which is drawn gently using a pneumatic press, is isolated and matured separately. Only the best of this will then be added to the free-run juice.
For whites :
The grapes are gently pressed as soon as they arrive at the winery. The must is then placed in a vat for a few days for settling (débourbage) and then placed in barrels. Fermentation takes place in 350 and 400 litre oak barrels in the cellar.
Ageing
Red wines:
Maturation takes 14 to 18 months, depending on the cuvée. We use French oak barrels, 20% of which are new.
The process continues naturally, without racking, in our century-old cellars that remain unaffected by seasonal variations.
At the end of maturation, the wines are returned to the vat and remain there for 6 to 8 weeks; they are then bottled without fining or filtration.
All this work is carried out according to the lunar calendar.
White wines:
Depending on the vintage, the wine is delicately stirred (bâtonnage) until the end of fermentation. Maturation continues for 12 months in oak barrels of 350 to 400 litres.
At the end of maturation, the wines are returned to the vat and remain there for 6 to 8 weeks before bottling.
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Winegrowing
-
Winegrowing
Two traditional Burgundy grape varieties are grown: Pinot Noir for red wines and Chardonnay for whites. The vines are planted at one metre intervals, a planting density of 10,000 vine stocks per hectare.
After the last leaves have fallen, the vines are pruned, using the non-mutilating Guyot-Poussard method.
The vines are earthed up at the beginning of winter; the soil is removed again in spring and is then worked regularly for weed control. As the estate is certified organic, no weedkillers are used.
In order to prevent diseases, only contact products such as sulphur and copper are used. In addition, we apply natural plant-based products such as horsetail, silica or nettle.
If necessary, green harvesting and leaf thinning are carried out in July in order to aid ripening and promote concentration in the bunches.
-
+
Harvesting
-
Harvesting
The date of the harvest is set according to the optimal maturity of the grapes. Particular attention is paid to the quality of the skins and seeds.
Harvesting takes about ten days, with a team of around forty people.
The grapes are picked exclusively by hand into small crates.
The harvest is sorted twice: first in the vineyard, then in the vat room, in order to obtain perfectly ripe and healthy berries for every vintage.
The yields obtained are low, with an average of 37 hectolitres per hectare.
-
+
Vinification
-
La vinification
For reds :
Vinification is traditional; it is carried out in open vats using partially destemmed grapes.
Native yeasts are allowed to work in a natural way, which draws out the expression of each terroir.
We opt for gentle fermentation without high extraction, more like infusion. Some punching down and pumping over is carried out in order to increase contact between the skin, the seeds and the juice.
After about twenty days of maceration and fermentation, the free-run juice is drawn from the vat. The press juice, which is drawn gently using a pneumatic press, is isolated and matured separately. Only the best of this will then be added to the free-run juice.
For whites :
The grapes are gently pressed as soon as they arrive at the winery. The must is then placed in a vat for a few days for settling (débourbage) and then placed in barrels. Fermentation takes place in 350 and 400 litre oak barrels in the cellar.
-
+
Ageing
-
Ageing
Red wines:
Maturation takes 14 to 18 months, depending on the cuvée. We use French oak barrels, 20% of which are new.
The process continues naturally, without racking, in our century-old cellars that remain unaffected by seasonal variations.
At the end of maturation, the wines are returned to the vat and remain there for 6 to 8 weeks; they are then bottled without fining or filtration.
All this work is carried out according to the lunar calendar.
White wines:
Depending on the vintage, the wine is delicately stirred (bâtonnage) until the end of fermentation. Maturation continues for 12 months in oak barrels of 350 to 400 litres.
At the end of maturation, the wines are returned to the vat and remain there for 6 to 8 weeks before bottling.
