WORKING THE VINE
Since vintage 2016 we have chosen to convert our parcels of vines to
organic agriculture and to work with conviction in biodynamic growing
methods and plant-based treatments. The soils of all the parcels of the
domain are worked sparingly so as to maintain their microbiological life
systems. To improve the yield, once pruned our vines are de-budded
and thinned early, by hand. We may choose a green harvest.
HARVEST METHOD
Harvested by hand and grapes are placed in small perforated boxes.
The harvest is sorted on a vibrating sorting table, and then by hand.
WINEMAKING PROCESS
We are as gentle as possible in order to retain the wine’s initial flavours. The fermentation process begins using the naturally present yeast, following a pre-fermentation cold maceration process. Little pigeage. This cuvée contains between 70 and 100% of whole bunches.We are as gentle as possible in order to retain the wine’s initial flavours. The fermentation process begins using the naturally present yeast, following a pre-fermentation cold maceration process. Frequent pigeage according to the character of the vintage. This cuvée contains between 70 and 100% of whole bunches. Maturation: In oak barrels (35-40% new wood) for 16-18 months.
BOTTLING
We bottle our wines ourselves on the estate, with no fining or filtration,
and according to the lunar calendar, producing wonderfully clear wines
with the best possible flavours.
Details
Plots
Côte de Nuits, Gevrey-Chambertin
Plot Size
2,192 m²
Grape Variety
Pinot Noir
Soil Character
High clay content, containing gravel
Years Planted
1972
Average Annual Production
1,170 Bottles