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Wine making


Hand picked and manually sorted grapes.


The white grapes are pressed gently. After a slight settling, the must is fermented in vats for the Bourgogne Aligote and Chardonnay, in oak barrels for our other white wines from Chardonnay grapes.

The red grapes, Pinot Noir, are sorted manually and fermented in open stainless steel tanks. After a cold maceration, a few light pigeages are carried out throughout the fermentation period.

In all cases, the wine is as natural as possible, only the temperature is regulated in order to preserve the fruit and respect our vines and our land.

The wines are aged in oak barrels with a different proportion of new oak depending on the level of appellation, usually between 15 and 35%, then after a period of 12 to 18 months, bottled in the cellars of the Domaine. The best of modernity and respect of tradition permit a full expression of the Burgundian terroir.