Vines ans wines

The elegance of our terroirs and varietals comes from our respect for the grapes.

Our vineyards

We grow our vines together, as a family. What better way to check the health of our vines than to stay close to them through each growth cycle.
Our planting density is 11,000 plants per hectare. Competition between vines contributes to low yields and forces them to go deep into the soil for the nutrition and water they need.

Our non-use of herbicides and our cultivation methods allow us to improve the structure and microbiotic life of the soils. All the vineyards of the Domaine are tilled Environmentally-friendly pest-control methods are used for our vines. This means that the treatments we use and the doses of products we apply are adapted to the disease pressure and the plant's growth cycle.

After pruning, the preparation work (disbudding and trellising) is done by hand. Carefully trellising the branches by hand allows the grapes to be distributed, good exposure to the sun and optimal ripening of our grapes.


The grapes are harvested when they are perfectly ripe. Each plot is monitored and we choose the harvest date based on ripeness, health and the weather forecast. Everything we stand to gain in a few days could be lost in a few hours, so we need to weigh the risk before making a decision.


The grapes are pressed directly after the harvest. The juices are pumped into vats for a low-temperature sedimentation phase (clarification) for about 24 to 36 hours.

Racking lets us remove the coarsest must deposits. Fermentation can start in barrels or vats, depending on the Appellation. Strictly controlling temperatures will make a better aromatic expression possible. The temperature rises (up to 22°C) gradually as fermentation progresses. Malolactic fermentation occurs naturally in winter.


Ageing in vats takes 6 months for Bougogne Aligoté and up to 15 months for Savigny-les-Beaune whites (12 months in barrels) with stirring (batonnage), depending on the profile of the wine, the year and tasting.

The wines are racked, clarified and filtered if necessary. All these operations are staggered over time to give the wine enough time to rest between each operation.


The grapes are destemmed and sorted when they arrive at the winery.

The first juices obtained are put to cool; this allows the whole mass to be cooled rather quickly with a minimum of aeration and therefore little oxidation. The grapes cooled to below 10°C are said to be in the pre-fermentation maceration phase. During this phase, the first phenolic components are gently extracted.

The fermentations then start naturally. The first cap-punching operations are then carried out. The temperature and alcohol content are low, so we only extract the most noble matter.

As fermentation progresses, the temperature climbs to 33°C. We sHaut cap-punching in favour of pump-overs and delestage (rack and return); these operations consist of spraying the juice over the must (the solid grape matter), again allowing a gentle extraction so as to limit the astringent tannins from the pips.

Tasting lets us decide which operations to carry out, and it also helps us determine the best time for devatting.
After pressing, the wines settle. The lees are separated and the wine is barrelled.


The proportion of new barrels varies between 0 and 30% depending on the Appellation. We want these wines to clarify quickly so as to preserve the aromatic precision and the colour and to avoid malolactic fermentation starting too early.

The wines are racked after 12 months in wood.

They finish ageing in stainless steel vats, where they will be prepared for bottling.

The wines are generally bottled in January.