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Since our first vintage in 1992, we carry on our commitment to producing top quality Burgundy wines of authenticity, elegance and purity.

Much like humans, vines are living organisms that need to be fed and treated with consideration. Home-produced composts, phytosanitary environmentally-friendly products, plowing, and a carefully preserved biological balance of the soil help us achieve our main cultivation goals.

It depends fully on good management and healthy materials to start with. We aim for yields between 45hl to 50hl for the whites and around 35hl for our reds.

Pneumatic pressing followed by rigorous must settling constitute the first steps in our winemaking process. Natural yeasts are sufficient for sugars to ferment for a period of three to four months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.

The ageing process is carried out in oak barrels on lees over a 12-month period (we use about 20% new oak), followed by fining, an important step in achieving a wine’s elegance, olfactory precision and cellaring potential.

It ultimately results from the combination of all our efforts throughout the long 30-month process. All possible care is taken with even the minutest detail, along with the use of high-performance viticultural material: peristaltic pump, pneumatic press, oak barrels between one and five years old, and estate bottling…

We are very passionate about our work here: managing the land, harvest, transforming grapes into wine, maturation, bottling, and bringing our wines to the consumer. We have gathered around us a solid team, composed of  Jean Diosdado, Cathy Jacquelin, Christine A.C. Thomas Boccon, our step-son, and Anna our daughter are led to take over the domain

Fortunately, the wines of Burgundy avoid the materialistic philosophy of today’s society. We must ultimately remember that a good wine is a wine to be drunk!

Wine making:

Harvested by hand in small, perforated crates, the grapes remain whole and intact so that the different-quality first and second pressing juices (cuvée and taille) can be separated into fractions, thus avoiding the risk of oxidation.
They are pressed in a pneumatic press, following strict proportions: 150kg of pressed grapes must give a maximum of 100 litres of musts.
The juice ferments in stainless steel tanks, after settling naturally for around 24 hours.
Once the alcoholic and malolactic fermentation achieved, basis wines are blended, bottled and sealed with crown caps, with an adding of sugar and yeasts, to have a third bottle fermentation occur, that will produce CO2 and what we call “Prise de Mousse”. Then, bottles are stored horizontally in our cellars and will age on lees during at least 12 months at a regulated temperature between 12 and 15°C.
Next, bottles are settled on their tips and riddled on gyropallets, in order to force down the deposit of lees in the neck of the bottles. Deposit that will be then forced out thanks to the disgorging.
Before the final corking and labelling, the “Liqueur d’Expédition” will be added following the final required dosage.