Our Burgundian heritage has taught us how to make grand crus and great wines. We are using the same winemaking philosophy as our forebears, and the techniques that made Burgundian wines legend around the world. Our red Burgundies are fermented in wooden vats, crushed under foot in the traditional manner, and then matured in oak barrels, chosen individually to best align themselves with the character of each appellation. Our care in the vineyards allows us to process the grapes half destemmed for the majority of these wines. This adds aeration to the vinification process, which results in wines of greater elegance, vitality and fruit. After gentle pneumatic pressing, the white wines are fermented directly in traditional Burgundian ‘pièce’ – 228L oak barrels, and matured in our 19th Century cellars for 12 months. These cellars, uniquely set back in the hillside from the town of Nuits-Saint-Georges, are surrounded by vines, and as such, when the cool and humid atmosphere cultivates its own yeasts the spores from the adjacent vineyards add complexity and individuality to our wines. Each wine, each appellation is different, so we intervene with techniques like batonnage or racking only when the wines require it. Our cellar master constantly tastes and analyses the wine to ensure a harmonious maturation.