Vinification and Maturation

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in temperature-controlled stainless steel vats, with each variety and the production of each village kept separate until final blending. All our wines go through a malolactic fermentation. After tasting, blending and bottling, the secondary fermentation (prise de mousse) and maturation takes place in the cool atmosphere of our cellars located 33 metres below street level for at least four years on the lees. Each bottle is given a traditional remuage (hand riddling) before disgorging and dosage, and the wines rest for a minimum of nine months before being released.

Tasting Notes