The vines through the four seasons
A good wine cannot be made without a good grape!
It all begins in the vineyard: the work of the land is done with a philosophy that promotes respect for the terroir. That is based on a reasoned and well-considered ecological approach to viticulture.
The vegetative cycle of the vine and the work of men are synonymous with the rhythm of the seasons. First pruning in winter then ploughing, trimming until the harvest in autumn, followed by a well-deserved rest for the vine.
The geological diversity, soil cover and the climatic environment are the foundations of the notion of terroirs. These were highlighted by the Cistercian monks, founders of the Clos de Vougeot, in the 12th century. The terroir, worked according to recognized know-how, defines the concept of Appellation d’Origine Contrôlée wines.
Harvesting and vinification
The grapes are harvested by hand and are delicately plucked when they reach perfect maturity.
A strong emphasis on winemaking is to treat our raw material, the grape, the fruit of our passion, with great respect. A rigorous sorting of the grapes, the right dose of pigage to extract the color, aromas and tannins of the future wines and a respect for the specific activity of indigenous micro-organisms.
The search for authencity and purity of the appellation is the driving force for each of our wines.
Each individual crus is brought up in an ensemble of Burgundy barrels of 228 Liters of French oak.
The percentage of new barrels varies between 30 to 100% depending on the appellation and the vintage, as well as the maturation that extends over a period of 12 to 18 months before bottling.