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Respect for the terroir, wine and traditions are our guiding principles.
Every day, we focus on caring for our vineyards using exclusively organic farming methods. We plow our plots and use no chemical. To optimize vine cultivation and our work in the cellar, we
also refer to the lunar calendar.
Our wines come solely from Burgundy’s two exceptional grape varieties: Chardonnay for whites and Pinot noir for reds.
In keeping with Burgundy traditions, our wines are single-plot, allowing each terroir to express itself individually.
To respect these traditions, we harvest by hand, selecting only the finest fruits from our vines.
After picking, the grapes are brought to the estate and meticulously sorted on a table to select only the best and healthiest ripe berries.
For our reds, during the approximately fifteen-day maceration period, some grape clusters are kept whole in the tank. This ancestral wine-making technique brings perfect harmony between the wine’s subtle red fruit aromas and its refined tannic structure.
For our whites, we proceed with direct pressing. Following the traditional methods, we press the grapes manually using a century-old pawl wine press. Additionally, just as our ancestors did, we
crush the berries by foot.
During and after vinification, we handle the grape juice with utmost care. Bottling, barrel filling, and racking are done by gravity to avoid using pumps. We let the terroir speak in our bottles by avoiding unnecessary interventions. We do not add any yeast, enzymes, fining agents, or perform any filtration. Furthermore, no additives are introduced to the wine, except for a microdose of sulfur after fermentation. As a result, all our wines have very low sulfite levels,
comparable to so-called “NATURAL” wines.
After vinification, our wines are aged exclusively in local oak barrels for 10 to 14 months. To preserve the fruity and complex aromas of our wines, we use only a small proportion of new
barrels for each vintage.
All our practices aim to respect nature, our traditions, our wines, and even the health of our consumers. They represent our ethos, a way of life, a passion, and the expression of our terroir.