The grapes are placed in temperature regulated vats thanks to stainless steel trays for a cold maceration, perfect for the Pinot Noir, during 7 to 10 days.
The winemaking is traditional and natural. We work with the natural yeasts of the grapes (indigenous yeast) to promote the original expression of the terroirs.
The alcoholic fermentation occurs naturally, and we let it infuse for 10 to 15 days during which we taste it 1 to 2 times per day. According to our impressions, we perform a light punching down and pumping over to obtain a gentle and perfect extraction. Each wine finds its balance, we simply monitor the temperatures to keep them from getting too high during the fermentation.
The marcs are then deposited in our pneumatic press to gently extract the juice.
The barreling is done through gravity, ensuring the greatest respect of the wine.
The wine is aged over 12 to 18 months according to the vintages, in oak barrel from the best French forests (central France), with a 10% to 30% proportion of new casks according to the appellations. The red wines are aged in traditional Burgundian barrels of 228 liters.