FOR 11 GENERATIONS
A family-run and well-known estate in Mercurey
Harvests
The harvests are done by hand. Initial sorting is carried out by the team of grape-pickers. The bunches are transported in small boxes to prevent compaction.
Once arrived at the estate, the grapes are all checked on a sorting table and scrutinized one-by-one by the team. They are then completely destemmed then gravity fed into stainless steel containers, the grapes are then placed in vats for pre-fermentation maceration.
Vinification
The grapes are then completely destemmed then gravity fed into vats for cold maceration.
Fermentation occurs naturally with indigenous yeasts present on the grapes and in the fermenting cellar. Very little intervention occurs during vinification (pumping over twice a day).
Devatting usually takes place after 15 to 20 days followed by pressing.
Barrel cellar
The estate only carries out vinification in French oak barrels. We renew a third of our barrel stock (1/3 new barrels every year).
The oldest barrels are 3 years old.
Each cuvée has its own ratio of new barrels during vinification (details available in the technical data sheets for each cuvée).
