After a whole year of tender and loving care comes september, we must start afresh to create the new vintage.

To slow down the fermentation, the domaine does cold macerations.

Pigeage (punching down the cap) is done in the first few days.

Each cuvée is tasted on a daily basis.

Once pressed, the juice is put in barrels. Every year, one third of our barrels are renewed and used accordingly, depending on the appellation. The oak used come from different regions (Nièvre Vosges and Allier) and it is the blending of each of their peculiarities that will create the homogeneity of the cuvée.

Aging will last between 12 and 15 months, the appellations are then blended in tanks to soften the tanins.

Bottling is done at the domaine.

Right from the start, the Domaine has used a very strict and vigorous practice for selecting their vines. Still to this day, this method is used. The Domaine spreads over 16 hectares, divided over the Côte de Beaune and the Côte de Nuits. It exploits around 20 appellations such as regional, village, 1er Cru and Grand Cru.

It is with controlled yields, frequent ploughing and the use of chemical-free fertilizer that we respect our terroir and our distinctive characteristics. Convinced that there is a need for equilibrium between our work, nature and our terroir, the Domaine only treats the vineyards when necessary.


Hard Work, Respect & Traditions

Every year we must write a new chapter and perform our best with the vintage we are about to harvest.

After a whole year of tender and loving care, September comes along with a new harvest and new challenges.

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