That's why the first step in a successful vinification is the vineyard. The training of the vines on organic farming with a very rigorous follow-up enables the grapes to reach their peak level of maturity and expression.
We harvest by hand. Indeed, the age of the vines and the organization of the parcels do not allow us to harvest with a machine. Moreover, the grapes are transported to our cellar in Chablis, so it is better to keep the grapes entire.
Our installation for receiving the harvest and pressing respects perfectly the raw material.
For the whites, the cases are emptied on a conveyor belt which "feeds" one of the presses. With this system, we can refine the sorting, and the grapes are absolutely not triturated. The gentle pressing allows us to sort the best juices. Finally, on the new press, the bottom collecting the juices has reduced dimensions so that the surface contact between air and juice is as small as possible.
The alcoholic fermentation then the malolactic fermentation are going on in oak barrels. The wine stays on its fine lees during 12 months. During this time, the lees can be regularly moved by batonnage to give more fat to the wine if the vintage needs it.
For the reds, the grape goes on 2 successive sorting tables in order to keep only the best grapes. Then the harvest is destemed. A cold maceration begins during few days, followed by the alcoholic fermentation. During this time, we make regular pumping-over. After the devatting, the wine is aged 12 months in oak barrels, not new for the AC Rully and partly new for the 1ers crus.
The wines are bottled about 18 months after harvest, with a very light filtration.
Our target is to preserve at the most the characteristics of each terroir and to let them express themselves on our precise and pure wines.
The specifications to produce organic have been extended to the cellar. So, from vintage 2012, we are making “organic wines“ and not only “wines produced from organic grapes”