Wine Making

Laurent Metge-Toppin is supervising the estate and particularly the wine making.

After checking, if the maturity index is at its optimum grapes are harvested by hand.

When it is raining, harvest pickers stop working to avoid any dilution (maxi harvest 60hl/ha).

White Wine Making

Chardonnay vines are picked early morning. The grapes are directly pressed and the must is clarified before fermentation. Temperatures are controlled between 12 and 15°C during fermentation which lasts 3 to 4 weeks. We do not have malo-lactic fermentation to keep a fresh and natural acidity. Some white wines are aged for 6 months in new acacia wood barrels (228 litres) from Burgundy.

Red Wine Making

Only whole and healthy grapes are selected to be put in vats, where we add selected aromatic yeasts. The Beaujolais semi carbonic maceration lasts from 8 to 14 days, under carefully controlled temperature of 23 to 27°C, to extract the best elements from the grapes.

After pressing our wines are sent to the vaulted cellar under the main house. Malolactic fermentation starts naturally and lasts 3 weeks. After racking, some of the cuvée matures in two years old burgundy barrels (228 litres) during the winter months. They will be bottled after Easter, and will be released on the market, a few months later.

Rosé Wine Making

Produced from direct pressing of the Gamay Noir grapes. During fermentation, the temperatures are meticulously controlled between 13 and 16°C during fermentation.