Harvesting is done at optimum phenolic maturity. The organization of the harvest site and the small size of the farm allow us to pick the grapes very quickly if necessary and thus perfectly take into account weather constraints. Some plots are collected in several batches to choose only the truly ripe bunches, or even parts of bunches, or to carry out maturity tests.
The vinification of our reds is done with the greatest respect for the quality of the berries. The grapes are hoisted to the top of the cellar in the same tray with which they were collected from the vines. Pigeage, an old Burgundian method which aims to ensure the homogeneity of the musts through physical mixing, is systematically used. The vertical structure of the cellar has been designed to limit pumping opportunities as much as possible and once the wine has completed its second so-called “malo-lactic” fermentation, it descends by gravity into the stave oak barrels of the cellar for aging. .
