The grapes are picked by hand into boxes and taken directly to the estate’s winery.  They are unloaded under cover and the contents are emptied by simple gravity into the presses on the lower floor.

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The presses are pneumatic and are considered the best on the market, in terms of both quality and the adjustability of pressure.  The grapes are pressed for a maximum of 4 to 6 hours, so as to avoid any oxidization which may harm the original aromas of our various terroirs.



Destemming of Pinot Noir

Before being pressed, the bunches of Pinot Noir grapes are firstly destemmed.  The grapes are then placed in a vat where they macerate for several days before going to the press; this maceration gives the Pinot Noir its colour.

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