We are deeply convinced that good wine can only be made with high quality grapes, that’s for sure.
Once this has been stated, everything is done to obtain a healthy and tasty fruit: a good soil keeping, a short pruning, a severe disbudement and the use of natural products are fundamental assets.
Vineyards in Burgundy are, as we know, particularly parceled; therefore it is very important to monitor carefully each activity and also to examine regularly the various soils in order to harvest perfectly ripe grapes. In these conditions, we will obtain mellow, precise and perfectly balanced wines.


Harvesting is completely handmade in order to respect grapes as much as possible.
White grapes are slowly pressed. On the following day, after a delicate settling, the juice is transferred to barrels. Primary fermentation starts then into the cellar. Once the malo-lactic conversion is completed, wines keep on maturing with their own sediments until the next harvest, at that point they will complete their aging into barrels or in tanks, according to their appellation. The last step is the bottling which takes place between November and March, according to lunar cycles.
On the other hand red wines are stalked and go through a maceration in the cold state. Fermentation is done without yeast addition. Wines will then slowly mellow in oak barrels for about twelve to sixteen months.