The unspoiled grapes of Chardonnay are pressed thanks to a pneumatic press.
After a natural cold decanting of thirty six hours in thermoregulated stainless steel tanks, the grape-juice ferments at low temperature in French oak barrels in our cellars.
During the malolactic fermentations, once a week, we stir the lees in the barrels, in order to give more body and complexity to our wines.
We bottle ourselves at the Domain, after eight to twelve months of maturation
After a very rigorous sorting in the vineyard, we destem the Pinot Noir fruits in the winery.
Then, for one week, the unspoiled fruits, not crushed, go through a cold maceration. After that the fermentation occurs under temperature control at more or less fifteen degrees Celsius , for three to five weeks.
When the alcoholic fermentation is finished, the wines are warmed at thirty-five degrees for two or three days, in order to stabilize the colors and refine the tannins.
This wine-making technology enables to keep the maximum of wine-fruit aromas and to valorize the substance, the concentration, while avoiding to extract the too rustic tannins.
The maturation occurs in a very traditional way, in oak barrels.
We bottle ourselves at the Domain, after twelve to eighteen months of maturation.