In the idea of respect of our soils and history, we are working in the manner to respect Mother Nature at every stage from the vineyards to the winemaking. No herbicides, spraying only when it is necessary, working more on pruning and de- debudding than green harvest.Only the vineyards of 30 years old minimum are kept for the Domaine, the rest are sold as grapes. Working with Mother Nature, intervening as little as possible in order to allow the vines, the terroir and the vintage to express themselves is the basis of our winemaking philosophy. To capture the individual, unique expression of terroir in our wines, we vinifies each vineyard separately, not only the premier and grand crus. A cold soak of 3 to 4 days prior to fermentation allows gentle extraction of color and aromatic phenols.We try to be as reasonable as possible with the use of sulfur dioxide in our wines, preferring to use temperature, CO2 and lees contact to preserve them.No more than 20% new oak is used in order to preserve the purity of the fruit and the personality of each wine. "Oak is for slow breathing of the wine, not for taste," -Jean-Marie emphasizes. The malolactic fermentation is allowed to proceed at its own rate. We believes that the longer the malolactic takes to finish, the greater the aging potential of the wine. We like to leave the wines on the fine lees until bottling which usually occurs 18 months after harvest. We bottles without fining or filtering the wines, preferring to allow the dissolved CO2 to remain in the wine as protection rather than risk the addition of SO2 in deference to "modern market requirements". What ends up in the glass is a pure expression of terroir with as little interference as possible by the winemaker.
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