Aging

- White Wine

During the aging process, bâtonnage is performed several times during the winter. (The sediment is returned to the suspension)

Every 10 to 15 days each barrel is topped off (the filling allows us to compensate for evaporation: the “angels’ share”

Around mid-July, the wines are racked then collected.

- Red Wine

Casks are regularly topped off throughout the aging process.

In the spring after malolactic fermentation, the wines are racked then collected and put back into casks.

Aging of the wines lasts between 12 and 18 months, depending on the vintage.

In Burgundy, the barrel is called a “pièce bourguignonne.” It is made from new French oak with a volume of 228 litres.

At the estate, we use 20% new barrels for the red wine and 25% for the white. New barrels make a more tannic, oaky wine. A barrel is used a maximum of 5 or 6 times.