For our white wines, we press the grapes with their stems for a minimum of 3 hours. Then the juice is put in a stainless steel tank overnight to sit, allowing sediment to fall by natural gravity. The clear juice is then put in oak barrels. The alcoholic fermentation starts when Mother Nature decides, without our influence! Our role consists simply in monitoring the evolution of this fermentation barrel by barrel.
For red wines, our grapes are de-stemmed and then put in stainless steel tanks for 2 to 3 weeks (the exact time again is determined by the wine, and can vary greatly from one vintage to the next!). During this time, the alcoholic fermentation begins on its own, and the naturally white juice from the Pinot Noir grape obtains colour and aromatic complexity by macerating with the red skins. When the fermentation is complete, we press to separate all the liquid from the solid material. The obtained wine is then put in oak barrels for the maturing process.