Around late July or early August we do a green harvest, if the conditions of the vintage call for it.
The tools used to work the vineyards represent a major investment.
The vat house in particular was renovated and better equipment purchased : receiving the Harvest, pressing and temperature control.
After the grapes are sorted and de-stemmed (often 100%, depending on the vintage), they begin a long maceration (about 16 days).
The cap is punched down manually, and without seeking an overextraction of color or flavor components.
The temperature and density of the must is tested twice daily. The use of a pneumatic press permits a greater respect of the fruit.
Each parcel is vinified separatelyDiscover Each parcel is vinified separately, guaranteeing authenticity in the final product.
We try to make vins de terroir that represent Burgundy and, more specifically, the Côte de Beaune.
The wines are aged for in oak barrels ranging from 1-3 years old: 12-15 months for the whites and 15-16 months for the reds.
After malolactic fermentation we stir the lees of the whites.
The reds undergo a traditional élevage in barrel and then are lightly filtered at bottling.