Marie-Christine and Marie-Andrée's primary ambition is to demonstrate the greatest respect for Pinot Noir, the grape-variety from which they are fortunate enough to produce their wines.
Marie-Christine, Marie-Andrée and their team make their wine in a gentle and classical style, thus preserving all the delicacy, fruit, and freshness of the grape.
This adequacy "Pinot Noir - Terroir" makes for the richness and diversity of the Burgundy vineyards.
VITICULTURE AND VINIFICATION
Vineyard and vinification
The domain cultivates over 8 hectares (nearly 20 acres) with 9 different appellations, producing from 20.000 to 30.000 bottles, subject to the whims of nature.
From vine to bottle, the team is unceasingly aiming for perfection.
The quality of a wine is based on respect of the terroir and the environment.
Marie-Christine and Marie-Andrée established their viticulture on sustainable methods, enhancing the unique expression of each plot.
The Domain has opted for ploughing to cultivate the soils in order to let the vine root grow deeply and vigorously, drawing the best of the terroir into the grapes.
The pruning process takes place in the winter season during the period of dormancy.
From May onwards, the long and meticulous work of the vine begins to enable its growth and flowering as well as the bearing of the fruits which will be harvested in September.
All through the summer period particular attention is paid to the vine. Repeated attention to stocks masters the vegetation while favouring the optimal growth of each plant. The aim is to promote quality and to prepare the crop of the year but also to preserve the growth for the following year.
The grapes are hand-picked. Once they arrive in the vat-house, they are rigorously selected for quality on a sorting table, the stems totally removed, and the remaining grapes placed in vats.
After cold maceration lasting from four to five days, the alcoholic fermentation continues for approximately 10 days.
The total vatting time lasts from 15 to 20 days. After devatting and pneumatically pressing, each "cuvée" (vat content) is then poured into oak barrels in our cellars to age for the next 18 months.
This period of ageing is interspersed with racking (removing the young wine from one cask to another, leaving the lees and sediment behind). Each appellation is then blended. The wines are bottled at the domain, and are neither fined nor filtered.
The wines are sold both in France (private customers, restaurants, wine shops) and abroad (Germany, Australia, Belgium, China, United States, Great-Britain, Hungary, Iceland, Israel, Italy, Japan, Lebanon, Luxembourg, Netherlands, Switzerland, Taiwan ...).