As maturity is approaching, grapes are tasted daily to choose the very best timing for harvest: a matter of perfect balance of sugar, tannins, and acidity.

Pinot Noir grapes are hand-picked from the vines surrounding the Cellier and immediately brought to the sorting table in small crates. Depending on the year, between 5 and 30% of the grapes are removed during sorting. 

 

The perfectly ripe grapes are kept intact in full bunches and macerated in temperature-controlled oak casks. By being kept at a low temperature for several days, the best aromas and tannins are gently extracted. Fermentation starts then with natural yeast, no external yeast added.

 

The Chardonnay grapes come from plots in Mercurey, Montagny and Premiers Crus in Santenay, Chassagne-Montrachet and Puligny-Montrachet. An initial sorting of the grapes takes place in the vineyard. The plots are harvested very early in the morning. Having cooled during the night, the bunches are picked and immediately transported to the Cellier in small ventilated crates, protected from the heat, to be pressed while they are still cold. A second sorting is eventually carried out on arrival at the Winery.