Our vines

The estate has always worked with nature.

In general, our goal is not to "manufacture" wine but rather to "build" it, "develop" it. "Developing" a product is a noble, long and well-considered operation. Nature carries out most of the work on the wine through the unique action of the terroirs on the Chardonnay and Pinot Noir varieties, vectors for expressing the soils. Man takes part in building the wine by guiding the natural phenomena so that they occur in the best possible way. Nature's action in Burgundy does not require significant interventions from man to achieve great wines. Man is essential, but nature even more so. That is the very notion of "Terroir".

The estate's vineyard is managed in a very traditional manner. Our white wines are made from Chardonnay and our red wines from Pinot Noir. Only our Bourgogne Aligoté is made from Aligoté.

Vines are traditionally planted at 1 metre by 1 metre intervals. This planting density (10,000 plants per hectare) guarantees regular and even competition between all the vines, which plays a role in drawing the best from the terroir-plant combination. Chardonnay vines are pruned according to the "Guyot" method.

Pinot Noir vines are managed according to the "Cordon de Royat" method. The vine stock is slowly shaped to obtain a large quantity of old wood on which 4 "spurs" of 2 buds are kept every year. This pruning method guarantees a good regulation of yield, an essential condition for obtaining high-quality Pinot Noir.

After the winter pruning, spring is a very active period at the vineyard. Maintenance must be carried out for the start of a new year. First we check and fix the trellising, then we replace the dead stock every year so as to maintain good planting density.

The vine can then start its growing cycle during which yields are constantly managed through successive prunings that aim to eliminate excess shoots and fruits before they "consume" the plant's energy unnecessarily. Regular ploughing ensures that the soil remains clean, and the vineyard is protected from various diseases through a controlled and appropriate approach that combines observation, chemical treatments and disease prevention.

Harvesting is carried out by hand after maturity has been assessed. The grapes are harvested based on the best balance between sugar and acidity. The most important vinification work is still harvesting a healthy and balanced grape.