Winemaking method
White grapes are pressed directly. The must is cold-settled, then we keep fermentation temperatures quite low to preserve as many aromas as possible. Each grape variety is vinified separately, and blends are made later based on tastings.
Red grapes are meticulously sorted and destemmed on a perforated table, without crushing. Fermentation takes place with whole berries, which brings very fruit-forward aromas. Gentle pump-overs are performed only if needed to extract fine tannins. After 15 days to 3 weeks of maceration, we run off the wine. Free-run and press wines are kept separate, then blended later according to the balance we seek.
For white wines, malolactic fermentation is also left to occur naturally. Wines are not filtered, but gently clarified with bentonite. Sparkling cuvees are made using the traditional method from Chardonnay, with a constant pursuit of purity and elegance.
The estate limits sulfur additions, keeping SO2 below 50 mg/L, and offers one or more no-added-sulfite cuvees each year, including a Chardonnay-based sparkling wine. As climate change brings earlier harvests, the wines gain aromatic intensity while preserving the freshness typical of Champlitte.
