WINE MAKING

Laurent Metge-Toppin supervises the estate and particularly the wine making.

Rosé Wine

Produced from direct pressing of the Gamay Noir grapes. During fermentation, the temperatures are meticulously controlled between 13 and 16°C during fermentation.




Red Wine

Only whole and healthy grapes are selected to be put in vats, where we add selected aromatic yeasts. The Beaujolais semi carbonic maceration lasts from 8 to 14 days, under carefully controlled temperature of 23 to 27°C, to extract the best elements from the grapes.

After pressing our wines are sent to the vaulted cellar under the main house. Malolactic fermentation starts naturally and lasts 3 weeks. After racking, some of the cuvée matures in two years old burgundy barrels (228 litres) during the winter months. They will be bottled after Easter, and will be released on the market, a few months later.




White Wine

Chardonnay vines are picked early morning. The grapes are directly pressed and the must is clarified before fermentation. Temperatures are controlled between 12 and 15°C during fermentation which lasts 3 to 4 weeks. We do not have malo-lactic fermentation to keep a fresh and natural acidity. Some white wines are aged for 6 months in new acacia wood barrels (228 litres) from Burgundy.



Crémant

The traditional method is used to elaborate burgundy sparkling wines. This method entails four main stages: primary fermentation, blending and bottling, and finally a second alcoholic fermentation occurs in the bottle. Grapes used for Champagne are generally picked earlier, when sugar levels are lower and acid levels higher. The grapes exclusively come from the Chardonnay vineyards, resulting in a unique wine of exceptional quality.