All the wines are fermented and matured in oak barrels of 228 litres, except for the regional appellations which are fermented and aged in both 228 litre and 500 litre barrels.
The proportion of new barrels and the origin of these barrels are adapted to the appellation and the vintage.
The origin of the wood used is mainly from the Allier-Centre France.
The percentage of new barrels varies from 10% to 30% with an average age never exceeding 5 years for all
Alcoholic fermentation lasts on average 4 to 6 weeks. It is quickly followed by malolactic fermentation, facilitated by an optimum cellar temperature of 17°. During this period, the wines may be stirred more or less lightly depending on their degree of evolution. Once this malolactic fermentation is complete, the maturing process begins, still in barrels, in a cold cellar (12/13°) for a period of 8 to 16 months depending on the appellation and the vintage. Finally, after racking, a light filtration is carried out. The wines then rest in tanks for a few weeks before the final bottling.
All these operations are carried out in the purest respect of traditions, based as much as possible on the astral movements and the lunar calendar.
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.