We do all we can to preserve the biological life of the soils and terroirs by using exclusively plant- and animal-based fertilisers, by planting grass between the rows of vines in the ‘Villages’ appellations like Savigny-les-Beaune,
We also use wood shavings or mulches in the “Premier Cru” parcels in Beaune and Puligny to limit gullying and we keep weeds to a minimum by regular ploughing.
Because our vineyards are fairly far from each other, we can harvest as and when the grapes ripen. As early as July, we pay regular visits to each parcel of vines and we taste the berries to see how ripe the grapes are.
This allows us to organise the harvesting ‘circuit’. We never start with the same parcel.
VINIFIYING THE CHARDONNAYS
The white (Chardonnay) grapes are pressed as soon as they arrive. After this pressing, the juice is left to decant (the lees rise to the top) leaving a clear juice that we then place in vats or barrels where the fermentation stage can begin.
This transformation of sugar into alcohol (known as fermentation) takes place at controlled temperatures to extract all the aromas, and takes approximately one month. At the end of this stage, we stir the contents of the barrels to put the lees back into suspension, to gain more aromatic flavour. This lets us adjust the taste of the liquid. Ageing continues for about 18 months, during which time the malolactic fermentation occurs (the acid disappears naturally). If the wine dictates, we then rack the wine, separating the clear wine from the lees. Before bottling fines are added to the wine and then it is filtered. This is necessary to obtain great wines of such a clear colour and with such candid aromas.
PRODUCING THE PINOT NOIR
Red wine from Burgundy is vinified with the solid parts of the grape. Depending on the climate and (or) the vintage, the harvested grapes are completely or only partially de-stemmed after sorting. The resulting must is then put into vats to begin the primary (alcohol) fermentation stage.
Stage 1: Cold fermentation (the temperature in the vats is lowered) to produce “natural, well-rounded aromas”.
Stage 2: Frequency of pumping over and punching down are adapted to each appellation (to air the wine and extract colour and tannins). The fermentation process is closely supervised and the juice is tasted at regular intervals.
Stage 3: As soon as the primary fermentation process is at an end, we press the mixture and decided whether or not to blend the free-run wine and the press wine. And this is how we obtain our wine.
Stage 4: After decantation, the rough lees are removed and the wine can be left to age.
Stage 5: The wine is left to rest in “Burgundy barrels” for about 18 months.