After a manual harvest, fermentation takes place in open wooden vats lasting between 12 and 15 days and controlling the fermentation temperatures. Two to three punchings of the cap and/or pumping over per day ensure that the Pinot Noir juice has the desired colour and tannins.
Depending on the year and the quality of the grapes, a sorting table can be taken to the vineyard to sort and keep only the best grapes.
After pressing and sometimes the assembling of the free-run wine and the press wine, the wine is aged for a period of 12 to 18 months depending on the appellation and the vintage.
A judicious use of new Allier oak from 10 to 50% depending on the appellation and the vintage is applied.
At the end of the maturing process, the wine is lightly fined and bottled without filtration.
AMIDST THESE GREAT WHITE TERROIRS, WE PRODUCE A FEW RED WINES, INCLUDING THE UNIQUE PULIGNY-MONTRACHET 1ER CRU “CLOS DU CAILLERET”.