La Grande Rue
Surface area: 4.075 acres
Yield: 32 hectolitres per hectare maximum
This grand cru , an Estate monopole , is a distinguished and harmonious wine. It is one of the rare grands crus of Vosne-Romanée (which only has six). It comes from a vineyard plot situated exactly between Romanée-Conti and La Tâche.
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Clos de Vougeot
Surface area: 3.33 acres
Yield: 32 hectolitres per hectare
A firm, well-structured grand cru.
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Grands-Échezeaux
Surface area: 0.75 acres
Yield: 32 hectolitres per hectare
A rich and distinguished grand cru.
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Échezeaux
Surface area: 3.33 acres
Yield: 32 hectolitres per hectare
A feminine grand cru, unctuous and elegant.
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Vosne-Romanée La Croix Rameau
Surface area: 0.52 acres
Yield: 42 hectolitres per hectare
This premier cru, round and fleshy, is completely enclosed within Romanée St. Vivant.
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Vosne-Romanée Les Malconsorts
Surface area: 1.23 acres
Yield: 42 hectolitres per hectare
A firm and fleshy premier cru.
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Vosne-Romanée Les Chaumes
Surface area: 1.38 acres
Yield: 42 hectolitres per hectare
A firm and racy premier cru.
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Vosne–Romanée Les Suchots
Surface area: 1.43 acres
Yield: 40 hectolitres per hectare
A round and feminine premier cru.
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Nuits-St-Georges Les Cras
Surface area: 0.93 acres
The first vinification took place on our Estate in 2006.
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Vosne-Romanée
Surface area: 2.2 acres
Yield: 45 hectolitres per hectare
A soft and silky communal appellation.
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Bourgogne Hautes Côtes de Nuits
Surface area: 3.78 acres
Yield: 60 hectolitres per hectare
A very attractive wine, tender and fruity.
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Bourgogne Passetoutgrain
Surface area: 1.58 acres
Yield: 55 hectolitres per hectare
A fresh, fruity wine.
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Bourgogne Aligoté (blanc)
Surface area: 0.8 acres
Yield: 65 hectolitres per hectare
A fresh, easy-drinking wine.
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Bourgogne
Surface area: 2.16 acres
Yield: 55 hectolitres per hectare
Made exclusively from Pinot Noir, this fresh and fruity, very attractive wine is matured in oak casks like its 'big brothers'.
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Les raisins sont récoltés à la main, triés par les vendangeurs à la vigne, puis acheminés à la cuverie dans des petits bacs pour éviter l'écrasement des baies et l'oxydation précoce.
Après un premier passage sur une table vibrante pour éliminer tout le sec, les impuretés, les feuilles, etc, les fruits passent sur une seconde table de tri où des yeux attentifs et des mains expertes effectuent une dernière sélection pour ne garder que le meilleur.
Les raisins sont égrappés partiellement ou totalement, et ne sont pas foulés. Ils sont ensuite mis en cuves ouvertes, inox ou bois, les températures étant contrôlées par thermo-régulation. Nous évitons le plus possible la chaptalisation, à laquelle nous n'avons pas eu recours pour des millésimes comme 2002, 2003 et 2005, par exemple. Le pressage est effectué « en douceur » avec un pressoir pneumatique.
