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Our wines are brought to fermentation almost exclusively in a “dry” process, wherever possible with their own natural yeast, and are left to ferment for longer than is normal, before maturing according to the age-old tradition of Burgunder wines.
All our red wines are matured in wooden barrels, the top wines being kept in barrique-type barrels. During the maturing process which can last up to 18 months, the solids in the wine naturally turn to sediment, and the wine then requires very little filtering, if at all.
Our wines are not bottled until they have reached a perfect stage of maturity. The special quality of our wines lies in careful quantity control and the use of completely healthy grapes. This approach to quality is also our first priority when working in the vineyards and cellar.
Our wines are particularly smooth on the palate and can, depending on type, improve greatly over the years. |
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