Once arrived in the winery, the grapes are slightly crushed before being immediately pressed using a pneumatic press. The juice is stocked in stain steel vats at 10° during 24 hours. Then, it is settling to extract our best juice.

The alcoholic fermentation is triggered off naturally. At the middle of the fermentation, the juice is transferred in our cellar (still in vats for the Aligoté and Hautes Côtes de Beaune).

The wine is aged in French oak barrels of 228 liters during 10 months. The malolactique fermentation starts later in the ageing. We are using about 10 to 15% of new barrels, aged from 1 to 6 years old.

At the end of the ageing, the barrels are assembled into different vats. Then pasted and slightly filtered to be clarified.

Bottling and storage are taken place in our cellar.