Farming engineering
 

Year 2008

The year with known of the very critical climatic conditions of flowering in June has a very gloomy summer. We began the grape harvest on September 20th with a relatively good medical condition, considering the 3 previous months.

We had a good balance between the degrees and acidities. The year relatively of course leaves the unit the Field.

We currently market this year.

Year 2009

Great year in Burgundy as we could say it every year into 9…
We had an ideal time of flowering to the grape harvest by avoiding worst in July with the storms of hails violent one which it are cut down on villages a few kilometres from Puligny.

We gathered the grapes the September 5th and 6th for Creaming of Burgundy then we waited on September 10th for the remainder of the production. The grapes were healthy and goods blackberries with degrees ranging between 12 and 13.

Contrary to 2005 which was also a year exceptional, we think that 2009 will be easier to drink young person because it will be tended less than this last.

The year 2009 will be marketed at the end of 2010.
 
 
Grape harvest of the white wines:  
 

Harvest is done to 80% manually. With reception of the vintage, this one is pressed then in a hurry using a pneumatic press.

Must is then put out of tank throughout one 24 to 36 hours to carry out its washing. Mud is filtered and given in must cleansed to be then put out of barrels throughout one 9 to 10 months.

We work with a proportion from 20 to 25% of new barrels according to names.
 

 
Grape harvest of the red wines:  
 

Harvest is manual. With reception of the vintage, it is 100% picked off then put out of tank cement. A pre- fermentation cold with place during 4 to 5 days according to name and the harvest year. Alcoholic fermentation with place behind throughout approximately 10 day with controls of the temperatures (35°c maximum).
 

Once finished alcoholic fermentation, the tanks drawn, in a hurry then are put barrels for 10 months.
 
2010 vintage :

The winery does not overflow. We have a crop failure of about 20% compared to the set of our last ten years. This allowed us to have good end-of maturity and a relatively good state of health.

We were able to return 90% of our crop before the heavy rains of 24 and 25 September.

Having had some millerandage response to climatic conditions, this allowed us to concentrate tannins, sugars, acidity and color.

A tasting of this vintage late January, we get silky and structured wines with a bite should improve with malolactic fermentation.