Convinced that the quality of the wine begins in the vineyard, we select low-fruiting plants and choose high-quality rootstocks suited to each type of soil.

Respectful of the environment, we plough our vines, as was done before the advent of weedkillers. As a result, the vines do not have rootlets on the surface, and instead the roots are forced to go deeper into the soil, developing a better expression of the terroir and greater typicity. This environmental and quality approach has been certified organic since 2009…

The Pinots Noirs, like the Chardonnays, are pruned using the “Guyot simple” method, i.e. with a single branch, to limit yields.

Throughout the season, we take particular care with disbudding, once again to limit production. We use extensive trellising to avoid overcrowding of the vegetation, so that the foliage is well aerated and the grapes get plenty of sunlight.

Our red wines are made exclusively from Pinot Noir, the noble grape variety par excellence in Burgundy red wines.

The grapes are transported in small crates from the vineyard to the winery. There, they are sorted on a table to eliminate any grapes that may be slightly rotten or under-ripe.

After destemming (separation of the berry from its support), we carry out a cold maceration for 6 to 8 days to extract as many glycerols as possible, which will give the wine its roundness, and anthocyanins, which will enhance the colour intensity.

Once this stage is over, the real fermentation begins, lasting 10 to 15 days. We control the temperature, treading and aeration as necessary. Once fermentation is complete, we leave the skins and pulp to macerate for a few more days at a gentle temperature, to soften the tannins.

After pressing and settling, the wines are put into oak barrels for ageing (we use 20-30% new barrels, depending on the cuvée).

During the 12 to 16 months of ageing, the wines mature, “ripen” and assert themselves. It is through tasting that we determine when the wine is ready to be bottled.

They are made from the Chardonnay grape variety, the only noble plant in the great white wines of Burgundy.

Hand-picked, the grapes are sorted to eliminate any traces of rot or under-ripe grapes. They are pressed immediately.

Immediately after pressing, the must (grape juice) is put into oak barrels, mostly 450-litre barrels (15-20% new barrels depending on the appellation).

Alcoholic and malolactic fermentation take place in the barrels. A weekly stirring of the lees until the end of the malolactic fermentation puts the lees back into suspension, which ‘greases’ and ‘nourishes’ the wine. The wine is aged on its lees for 12 to 16 months, depending on the vintage.