To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation make a cold pre-fermentation during 4 to 6 days to work on the phelonic component's extraction . Then maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour.
Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press wines are separated for aging.
Aging is taking place 100% in traditional Burgundian 228 liters barrels during 18 months with around 30% of new barrels.