Red wine vinification


  • Strict sorting process ( firstly in the vineyard then on the winery sorting table)
  • 50 % crushing and de-stemming up to 100%
  • Traditional Burgundy vinification in stainless-steel tanks. Depending on the vintage and terroir :
  • Cold pre-fermentation maceration( grapes cooled to 12/13° C. for 2 to 4 days) in order to preserve fruit aromas.
  • Cap-punching once or twice daily and pumping-over every second day.
  • Long even fermentation (about 20 days)
  • Ageing in French oak barrels for 10 to 15 months depending on the appellation ( with 20% to 25% new oak)