We have the pleasure of offering our customers a wide range of some of the best appellations. The originality : Santenay " Les Hates " The great classics : Chassagne-Montrachet " Les Charrières ", and the third Chassagne-Montrachet 1er Cru, " Les Vergers ", " Les Caillerets " and " Morgeot " ;

The jewels : Corton Charlemagne Grand Cru and Bâtard Montrachet Grand Cru.

	The grapes are hand picked and brought to the winery. There they are presses in a pneumatic press with low pressures to avoid the extractions of hard or green tannins. The juice is then put straight into oak barrels. We use between 25-30% new oak to maintain varietal character. The barrels are stacked in the cellar where we keep the temperatures low to ensure a slow fermentation and to get more flavor,finesse and elegance. Every week during maturation, prior to malolactic fermentation, we do a stirring (batonnage). This process feeds the wine and gives it more body and fatness. The wines remain on their lees until Spring. We then do a first racking and we keep some lees to continue the maturation of the wines. At the end of July we do a second racking to prepare for the bottling that usually occurs at the end of August. We like to keep the bottles at least 6 months in our cellar before releasing them, we want the wine to be in the best condition before it goes out to the customer.