Our Red Burgundy wines are all harvested by hand.
The Pinot-Noir grapes are sorted 3 times: By picking the grapes – second sorting in the vineyards when emptying the buckets at the end of the rows. Finally, all the grapes are sorted at a sorting table in the winery – prior to destemming and transferal to the fermentation vat.
We make approximately one week of cold maceration (with regular pumping over). 8 – 12 days of fermentation and a few days of maceration after the fermentation. During the fermentation, the cap is regularly punched down by feet.
All our red wines are aged in French oak barrels from 8 – 18 months depending on the appellation. We use a higher percentage of barriques of 228 liter for our Pinot-Noirs. Before the bottling the Pinots are decanted in a stainless steel tanks and bottled without filtration.