Method
harvest
To avoid the heat of the day, in order to keep all the freshness
and the quality of the grapes, harvesting is done from sunrise
to noon. Harvesters work manually, using small crates to pick
and protect the grapes, so that they arrive unspoiled, in
the best possible condition to our cellar door.
After being sorted out, the grapes go for
de stemming and soft slight crushing at 7-8°C to avoid
coloration. Free run juices are selected before pressing.
Depending on the result we want to obtain, the juice goes
either to stainless steel vats or to demi-muids (600 l). "Bâtonnages"
are done regularly in a Burgundian style. In both cases, there
is a precise control of temperatures.
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