WINE MAKING

Harvest Vosne Romanée 1^er Cru Winery Punching of the cap Bottling

Manual harvest Ripe fruits Conveyor, de-stamming without crushing, not pumping, putting in tanks by gravity. Natural yeast, pré-maceration in low temperature condition (14-18°) Fermentation in semi-carbonic tanks closed Then, light punching of the cap (4 to 5 along the fermentation) Rack off the tank at the end of fermentation after 20-25 days. Grappes pressing Ageing under lees, 16 to 20 months in cold cellars (not racking, post fermentation-malolactic) Moderate use of new oak barrels (20-40%° Selection coopers Racking 1 to 2 months before bottling, blemding and bottling without filtering looking for moon position. Cellar

Vosne Romanée 1^er Cru Sorting, de-stamming Putting in tanks by gravity Devatting