The vat house
Winemaking
From harvest to bottling, a long path of patience carried out in the château cellars.
In the vat house and vaulted cellars built by our ancestors in 1906, grape becomes wine. Nothing is rushed: we let time do its work.
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The white wine
The freshness of Aligoté
Our only white, the Bourgogne Aligoté, follows a livelier path. Hand harvested, it is vinified then aged six months in vat to preserve all its freshness, its white-fleshed fruit aromas and its crystalline tension.
One hand, two styles: the patience of oak for the reds, the vivacity of the vat for the white.
The red wines
From Pinot Noir to great wine
Manual sorting
On arrival, the grapes are sorted by hand, berry by berry if needed, keeping only the best.
Vatting & maceration
Gentle vatting, then two to three weeks of maceration and fermentation, punctuated by punching down and pumping over.
Pressing & blending
Free-run and press wine are carefully blended, according to the character of each cuvée and vintage.
Barrel ageing
The wine matures twelve to fifteen months in oak barrels chosen for each cuvée, before being bottled at the château.
Our style
“Wines racked into oak, patiently aged, then bottled where they were born: at the château.”