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The harvest is carried out by hand picking the
grapes which are then transported to our winery
in Chambolle-Musigny in small containers in order
to avoid crushing them during the journey.
The grapes are then carefully checked by hand on
a travelling belt before the whole bunches of grapes
are placed in wooden vats.
After a few days of carbonic maceration, the fermentation
takes place under the action of yeasts ;this can
take between 15 to 20days according to the year.
During this period, the vats are regulary trodden
under foot « pigés » to harmonize
the temperature and extract the colour.
As fermentation reaches its conclusion, the wine
is drawn out and the stems, skins and seeds are
pressed in a press.
The new wine is then stored in oak barrels.
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Te undamaged bunches of grapes are placed directly in
the press and pressed immediatly and quickly to avoid
the oxydation of the must, which is then stored in a tank
for one or two days so that the sediment falls to the
bottom..
The wine is then put into oak casks, the fermentation
is stimulated through a stirring instrument, which consists
of introducing a piece of metal or wood into the barrel
to stir the wine and activate the yeasts.
When the fermentation is over, the barrels are carefully
filled up then laid in the cellar.
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