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My wife Nathalie and I run our operations
together, assisted by my parents
who are always ready to welcome visitors, handle the mail, fulfill orders,
etc.
The
Vines
Since my parcels of land are for the most part moderately to very steep,
I use a practice known as "non-culturing" of the soil. This
practice, which is not very restrictive in other respects, limits the
erosion of our wine producing soil which is quite susceptible to this
very problem.
I handle all pest treatments to the vines myself. Since
I belong to a group
that practices the "lutte raisonée" method, I benefit
from technical
suggestions from the Chamber of Agriculture, which allows me to treat
my
vines less frequently and more effectively.
We use a traditional vinification process. The vatting period lasts from 9-14
days, with 2 "pigeages" (punching down the cap) per day.
The whites are stored in concrete or enamel vats, and in new oak for the
Pyligny Montrachet; whereas the reds age in oak. The red "village"
appelations are partially stored in new oak. At the end of the malo-lactic
fermentation, the wines are decanted and placed back into vats or into barrils.
After it has been in
the barrels long enough, filtration under the kieselgur
precedes the bottling, still all carefully handled by us.
After a minimum of at 1 year in the cellar, our wines become available
for
sale. Our wines are sold primarily to private individuals and are handled
primarily on site at our cellar. We supply to some wine shops, a few
restaurants and we are beginning to export to other countries, like Japan.
