Winemaking

Family owned and managed, we make small quantities of fine wine by hand. We use only our own grapes grown in our own vineyards, and with minimal intervention. From the vine to the finished bottled wine, everything is done within a few hundred metres of the chateau.

At harvest, the grapes are picked exclusively by hand into small boxes. On arrival at the Chateau each bunch is checked again manually using a vibrating triage table to ensure only the best grapes enter the fermentation vats.

Each area of vines is vinified separately, carefully considering its particular needs and characteristics. Whilst many Morgons are vinified quickly, we favour slower, cooler fermentations, which allow the true character of the terroir to emerge gently and calmly. After vinification, our wines are matured in our own vaulted cellars on site, in large old oak "foudres", new oak barrels, or tanks. Bottling and labelling is also carried out at the Chateau at the optimal time of maturation of the wines depending on the wine and the year (normally 9 - 12 months); we only use natural corks.