Wine cellar


Vinification is the expression of the potential of the grape variety. Therefore, we strive to get the maximum from every one of our parcels. They each have a unique character and are vinified independently of one another. Using these various bases, we create a blend which matches the desired profile for each vintage.

 

The process of red wine vinification differs according to the characteristics desired :

  • Most of our wines are the result of traditional “Burgundian” wine-making process. The majority of the harvest is destemmed for long maceration times (2-3 weeks), using a slow and moderate extraction process (manual punch-down of the cap). This process enables us to obtain fine and flavorful wines, roundly tannic and with no vegetal hints.
  • To produce our fruity and lively wines, we continue to use the traditional Beaujolais semi-carbonic maceration process. This process involves entire grape bunches. It produces an enzyme reaction within the grape berries (still intact after steeping) making for generous and fruity wine.

 

White and rosé wines are obtained through direct pressing, producing a soft and supple wine. The unfermented grape juice, called must, is then cold-settled. A temperature under 12°C prevents fermentation from starting, as well as formation of gases which would make the operation impossible to carry out. This stage is essential to the quality of the white and red wines. Settling is a decantation of the must to obtain clear juice. The level of cloudiness will directly influence the aromatic quality and fermentation kinetics. The white and rosé wines are then fermented at temperatures compatible with the desired aromatic profile (between 14°C and 20°C).