Fine wines of Burgundy

WINEMAKING

Each year requires its own vinification, respecting the traditions and basic rules whilst using technical progress. Most importantly, we must carefully sort the grapes.

Firstly in the vines each picker sorts, then in the vat room on a sorting table. Then scraping and cold pre-fermentation for 2 to 5 days according to the quality of the harvest. Fermentation for 12 to 15 days, depending on the year, using only the natural yeast of the grapes. Temperature control mainly by "remontages" and "piping". Devatting whilst hot and barrelling in oak casks from the Allier for 14 to 20 months ageing depending upon the year and the appellation.