Our method of vinification is to respect the integrity of the grapes, and so the integrity of the terroirs.
 

 

Harvest are done by hand in cases of 25 kg. Grapes are drained then picked out by hand on a table.

 
  • Pinot Noir grapes are lightly crushed then 100% destemmed. Thanks gravity, berries go directly to the steel tank, which allows us to keep 80% of the berries full and intact. We will have a natural cold maceration for several days. The fermentation in closed tank, last between 13 and 24 days depends the appellation and the vintage. We do a moderate punching of the grapes and a control of temperature thanks water trickle along the tank wall. The devatting is done thanks gravity, then we do a controlled pressing before the juice go into barrels.

 
  • Chardonnay grapes are not destemmed. We use a pneumatic press with low pressing. We slect the different juices. It go directly to the barrel. Alcoholic fermentation is done in barrel, in a cold cellar, with frequent stirring of the lees in the barrel.
lescave.jpg (15722 octets) Wines age on the lees in cold cellar, hence very late malolactic fermentations malolactiques. A month before the bottling, we do a racking thanks a belows. Bottling (around february - march) is done by ourselves with a very light filtration, even so none depends on the vintage.