T he vintage is entirely destemmed, in order to avoid the contribution of harsh tannins and green flavors.
After a pre-maceration of a few days (the duration varies according to characteristics' of the vintage), the wine making proceeds in open stainless steel tanks where the temperatures of fermentation are carefully controlled. The extraction of the color and fine tannins is supported by pigeages, or pumping of the juice over the must, daily. The cuvaison lasts ten days. With the racking, fermented marc is quickly but delicately pressed pneumatically. After a few hours at a few days of settling, all communal appellations and the crus are put into barrels. We thus obtain wines with delicate tannins and of a deep red color, suited for long aging.
On the same way, maintain good ventilation of the damp cellar, in order to limits the development of moulds.

Our white wines

Pressed carefully as of their arrival in fermenting room, in a pneumatic press, the whole bunches give a must of fresh flavors. After a static settling of a few hours, under control of temperature maintained towards 12°C, the clarified juice is added to the fermentation. The transformation of sugars into alcohol is followed daily until completion, which can last some 2 to 3 weeks.
The 2/3 of the volume of the Hautes-Cotes de Nuits is vinified out of barrels of 500 liters called demi-muids, which brings a light oak flavor, heavily charred. But especially, this type of wine making allows then a breeding on dregs, profiting from micro-oxygenation through wood.

Maturing

Fifteen to eighteen months of elevage in oak barrels, depending upon the year, are necessary to prepare a wine of Burgundy for bottling. We use 30% to 80% new barrels, according to the vineyard and characteristics of the year.
Lhe white wines, which are fermented in stainless, remain on their lees. Chardonnay from the Hautes-Cotes de Nuits, which is vinified and aged in oak barrels of 500 liters is stirred regularly, in order to suspend the lees. This confers on the wine its fat and complex of flavors. We do not fine because we believe this strips the wines by erasing the subtle nuances which exist from one vineyard to another.
Nous n'opérons pas de collage car nous estimons qu'ils dépouillent les vins en effaçant les nuances subtiles qui existent d'une appellation à l'autre, d'un terroir à l'autre, alors que nous avions tout mis en oeuvre jusque là pour les souligner.

Mise en Bouteilles

Ce vin est mis en bouteille avec infiniment de précautions. Au préalable, les vins subissent une légère filtration sur diatomées (appelée filtration sur terre), afin de conserver leur intégrité et d'assurer leur limpidité. En effet, les arômes, très fragiles, pourraient être en grande partie perdus par une manipulation trop sévère. Dans le même esprit, les vins sont mis en bouteilles par gravité, sans pompe. Ils ne sont donc ni brassés, ni trop aérés. Ils sont ensuite laissés sur pile encore deux à trois mois avant les premières expéditions.