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Fermentation of Pinot Noir in wood fermenters

Our style of vinification remains deeply traditional. Devotees of technology or miraculous recipes may be disappointed.  Our ethic can be summarized as follows:

Respect for the integrity of the grape:

Harvest by hand, transportation from vineyard to winery in small perforated crates, loading of fermenters or presses by means of conveyor belt.

For the reds:

Destemming is decided by vineyard based upon stem maturity and how healthy they are;

No yeast inoculation (the fruit is naturally covered with a specific native yeast population);

Temperature of fermentation is permitted to vary naturally from 77-90ºF;

Total maceration/fermentation is decided by tasting (12 to 18, exceptionally 21days).                       

For the whites:

Pneumatic pressing;

Decantation by gravity;

For all Côte d'Or wines, fermentation in barrels;

For Mâcon, Pouilly-Fuissé and possibly Chablis wines, fermentation in tanks completed in wood;

The lees are maintained in suspension through frequent stirring.

For all wines:

After the alcoholic fermentation, the malolactic fermentation is left to follow its course naturally, occurring in winter or spring.