Once vineyard management has come to a successful conclusion, the harvest takes place when the official start date has been set. We try to acquire grapes that have reached the most desirable sugar/acid balance.

The grapes are manually harvested, having been previously sorted in the vineyard to eliminate those that are not perfectly healthy or sufficiently ripe. The grapes are then 100% destemmed as the stems, rarely very ripe, will not impart anything but astringent tannins.

The grapes are gently crushed in order to release the juice and encourage fermentation. The grapes are put into tanks then cooled down (between 14-15°C). Controlling the temperature allows for a pre-fermentation cold maceration for 4 to 5 days before fermentation starts.

Once fermentation has begun, we pump over at the end of each day and punch down the cap twice a day. The must is analysed in order to determine the alcohol level and acidity so as to carefully measure chaptalisation. Fermentation takes place without the addition of cultured yeast. Temperatures are supervised so that they reach no more than 32°, 33°C. Once fermentation has finished, devatting then pressing takes place. Free-run and press-juice are blended.

After letting the juice settle for 24 hours, the wine is transferred to the cellar where it is placed in new oak barrels, 100% for the Grands Crus, 50% for the Premier Crus and 25% for the village wines. We use a medium toast for the barrels so that the wood doesn’t dominate the wine.