hundreds of years, Burgundy is built on soils. It is our duty to preserve this
heritage is the hallmark of our wines. In this context, since 1994, we conduct
our vineyards pest management with a significant reduction treatment products.
We even part of a group of experiments at national level on these dose reductions.
maintain our living soil, the vines are fully plowed to maintain and develop microbial
life necessary to the health of the plant.
village and 1er cru appellations are harvested manually. A team of 30 person is
at work for 10/12 days.
The Pinot Noirs are harvested in 20 kg crates to avoid
compaction and oxidation berries juice. The grapes are destemmed and sorted vatted.
A maceration of 3 to 8 days depending on the vintage wine begins which lasts 20
to 25 days. After decanting red wines are put in barrels.
(Bouzeron) and Chardonnay (Rully) are the ones harvested in harvest bins. The
grapes are then squeezed the juice decanted for a few hours and divided into villages
for tank and barrels for the first wines. The fermentation lasts several weeks.
respectful of our land, we use only natural yeasts present sue grapes