Vosne-Romanée
1er cru

Vinification and ageing

All the grapes are harvested by hand and sorted in the winery. All the grapes are destemmed, then transferred into stainless steel tanks using small carts to protect the integrity of the grapes. Cold pre-fermentation takes place for about 6 days, before moving on to alcoholic fermentation using indigenous yeasts. Pumping over is carried out on a daily basis, with regular temperature and density checks. Very little punching down is carried out at the estate. By picking the grapes when they are perfectly ripe, we are able to extract all the quality elements as gently and smoothly as possible. It is more a process of infusion than extraction. It is vital to adapt the winemaking to the context of the vintage. Vatting lasts an average of 17 days. After devatting and blending the free-run and press wines, it is left to settle in vats for 7 days. Using gravity, the new cuvées are transferred to oak barrels for 15 months. The proportion of new barrels used is 30%. The staves are sourced from the best French forests. Malolactic fermentation ends in the spring. The wines are then left on the lees. A small amount of sulphite is added. The first racking takes place before the Christmas of the second year. The cuvées are blended in vats for 3 months, to clarify the wine perfectly. Bottling takes place in March without fining or filtration.

The Parcel

Vosne-Romanée

1er Cru

“Aux Brûlées”