T e l l a r
Optimising our terroir
T h e w m a e r i l
We strive to produce grapes of the highest quality so that we can then best express our three main terroirs of L’Étoile, Lavigny and Vernantois, which are so dear to us and which give so much back in return.
The grape harvest is the crucial, decisive moment in obtaining our different cuvées.
We look for optimal ripeness, balancing acidity and sugar with good aromatic quality. For the reds, of course, we aim for optimal phenolic ripeness, taking into account the colour of the skin, its aromas and the ripeness of the pips.
All of this depends on the type of wine in our wide range.
The alchemy of wine
W i n e k n g
Inside the winery, our grapes are pressed by ourselves. The quality of the pressing is optimal for each cuvée.
Our new cellar, built in 2017, allows us to control the temperature and gives us a more complex fermentation and a stronger expression of the terroir.
Inside our winery, we pay meticulous attention to monitoring and working the wine, creating a genuine alchemy. Our commitment is reflected in the many transformations and reactions that take place within our vats, barrels and demi-muids.
Patience, or the angels’ share
A e i n
The length of ageing varies according to the type of wine we produce. Some of our wines are aged in barrels. During this crucial period, we pay particular attention to monitoring and tasting our wines. This allows us to create carefully considered, hand-selected cuvées.
Our Crémant is aged “sur lattes” (bottles resting on racks) for 12 to 24 months, which gives it finesse in both its aromas and its bubbles.
Patience is essential in these processes, because this is where the magic happens and where our terroirs are brought to their finest.
