T h e s e a s o n s o f t h e v i n e

At the end of winter, pruning
Respecting the flow of sap (gentle pruning)
Cordons de royat for reds
Gobelet pruning for whites (Aligoté)

In spring, green harvesting
Disbudding
Raising and trellising
Topping and trimming

At the end of summer, harvest time
Respecting phenolic maturity
Harvesting by hand
Careful sorting in the vineyard

Autumn and winter
Dismantling (pre-pruning)
Network maintenance (stakes & wires)
Transplanting
Maintenance and repair of low walls

 

T h e b i r t h o f a w i n e

Red wine

Vinification
Destemming
Natural fermentation in traditional vats
No sulphiting
Pigeage
Pumping over
Approximately 3 weeks

Ageing
French oak barrels
No racking during ageing
Malolactic fermentation in barrel
Duration, 16 to 24 months
Manual racking before bottling

White wine

Vinification
Whole bunch pressed
Natural fermentation, starting in stainless steel vats and ending in barrels
No sulphiting

Ageing similar to red wine
French oak barrels
No racking during ageing
Malolactic fermentation in barrel
Length, 14 to 18 months