KNOW-HOW

in the vineyard

We care for our vines throughout the year by carrying out a variety of work in the vineyards, and it is Vincent who is responsible for this:

From December to March: pruning

Once the leaves have fallen the pruning can start. The method used in Chablis is the double guyot. This work consists of cutting the branches of the vines so that only two are left; this helps to control regulate and improve the vegetation when the vine fruits again. At the Domaine we leave two main canes with 6 buds, and one secondary cane with two buds.

In April: the tying down

This technique consists of bending and attaching the cane to the lower training wire. This work slows the circulation of the sap and consequently diminishes the vigour of the plant, whilst improving fruiting.

In June: the tying up

This entails placing the new branches of the vines between the two iron wires in the middle of the training system. We affect 3 or 4 passes to optimize the spread of the vegetation to ensure good maturity of the grapes by exposing them to the sun, whilst also ensuring good aeration to make sure the leaves and grapes are less susceptible to cryptogrammic diseases (mildew, odium, botrytis).

In July: the trimming

This work helps to cut back the extremities of the new branches which will continue to grow, thus depriving the grapes of important nutrients. At the Domaine, we use a tractor equipped with horizontal and vertical motorized trimmers.

September/October: harvest

The harvesting period covers the end of September and the start of October, once the grapes have attained the desired maturity and sugar levels. The harvest is mechanical. If the quality of the wine depends on the terroir, it also depends on the quality of the maturity.

KNOW-HOW

in the cellar

As soon as it arrives at the Domaine the harvest is put in pneumatic presses. The juice obtained is then put into inox tanks that are thermo-regulated. From this point on the alcoholic fermentation can start and it takes place over 2 weeks, at a temperature of between 15°C and 18°C. During the fermentation yeast turns the grape sugars into alcohol.

Once this fermentation has completely finished the malolactic fermentation can start: lactic bacteria transform the malic acid present in the wine into lactic acid. This helps to de-acidify and stabilize the wine.

Then the wines are aged either in tank, or in the case of the Grand Cru Bougros, in oak barrels. The time varies according to the appellations and the organoleptic characteristics desired.

Thierry MOTHE is in charge of the vinification at the Domaine.

The winemaking is carried out with great care, with the greatest of respect for the traditional Burgundian methods, allied to the advantages of modern techniques.

We add great passion and love to our work, which are a testimony to the quality of our wines.

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