The grapes from Pinot Noir are sorted, then destemmed before being dispatched into different vat. The vatting time can last between 3 and 4 weeks. We control all the temperatures with thermo-regulated vats.

At the end of the alcoholic fermentation, the drop juice and press juice are put together. The wine is poured into oak barrels and will be kept in our cellars for over a year.

After 12 months aged, the wine is racked and assembled into tuns.

The wine will rest there and will clarify itself naturally during months. Each vatful is analyzed and tasted with our oenologist and, according to the limpidity of the wine, is filtered or not.

The bottling take place in the winter and afterwards the stock is taken into our cellars.