Vinification is a traditional process here. Luckily, technological progress now enables us to work with more modern and high performance equipement. Nevertheless, each wine producer works in his own way, with his personal know-how handed down through the generations.

After the harvest, the juices are dredged. This means that they are left to rest for several hours after pressing, so the largest particles suspended in the juice are deposited. The juices are weighed (1), ), and if their natural degree is not high enough, we can add sugar but only 2 degress more. Chablis wines usually reach 12.5° to 13.5° maximum.
After having been weighed and dredged, we need to yeast the wines in order to start the fermentation. We use natural yeast that is very similar to yeast used by the housewife in baking.
The juices are then poured into vats an alcohol fermentation begins. The sugar contained in the juice will be transformed into alcohol by a completely natural reaction.The vat cellar is heated during this fermentation to 20° to favour this operation in the best possible conditions.
The wine should then undergo a second fermentation, which is the malolactic fermentation. Without this fermentation, the wine's acidity is very high.The acidity is thereby reduced. Natural malic acids are transformed into lactic acids. The cellar is then maintained at approximately 18° This process naturally reduces the wine's acidity by approximately 3 grams.

Our Cellar

After all these operations, it is recommended to let the wine rest. It thereby gains its fragance and its colour. It will rest for approximately two month on its lees (2) taking advantage of their natural supply of tannin and proteins.
We then separate the clear juice from the lees.

For the vinification of certain grapes, we use an oak tank of 6 300 litres.

The clair juices are then filtered so that no particles remain, leaving an extremely limpid wine.
The wines are then cooled. Their temperature is reduced to approximately -4°. This operation avoids scaling that can occur if the wines are exposed to the cold. This is translated by small particles of scale that are found in bottles an can form a deposit on the bottom. This has no effect on the quality of the wine but reduces the aesthetics of our product.

This is the vat cellar

From this point forward, the wine can be bottled and sold.
Quite often, bottling only occurs one year after the harvest.

(1) weighing the wine : This operation enables us to know the natural degree of the wine. It is indispensable to know whether sugr should be added or not. Home
(2) lees of wine : Lees of wine are the deposit found at the bottom of the vats after fermentations. The particles are much smaller than those found during dredging. Home