Harvest takes place in early-to-mid October with only the healthiest bunches being picked. The must is traditionally vinified with a long, cool maceration over a period of 20 days with frequent pumping over the must to extract more color, aromas, and body. Fermentation takes place at no more...

Grape bunches are hand-picked, put into crates and immediately taken to the wine cellar in the second week of October. Fermentation takes place in truncated cone-shaped oak barrels at a temperature of 22-24°C, for about three weeks. Pumping over is not scheduled and all activities are performed...

100 % manual harvest. Direct with pressure level. Vinified with the Champagne Method

87 % of clear bases wines (49% Mesnil + 38% Ambonnay)13 % red wines vinified (Ambonnay). The harvest is 100% manual. Direct pressure level for future clear bases (87%). 23 % of reserve wine was used (Mesnil and Ambonnay).

Henrys Keep is aged 22 months in French oak (50% new).

The Sauvignon Blanc is aged 11 months in French oak barrels (50% new).

The schist rock is the result of the transformation of rocks at great depths during the formation of the Alps. The schist in this vineyard is light colored with infiltrations of white quartz. The extremely high terracing has been backfilled over the centuries with small quantities of clay, sand...

The grapes are harvested manually and sorted in the vineyard, de-stemmed then sorted a second time on an optical sorting table. After a cold maceration of 2 to 3 days, skin contact lasts for 15 to 20 days during which extraction is performed, mosdy by punching down. following the malolactic...

Direct pressing in pneumatic presses. Natural cold settling (10-12°C) and light fining. Vinification at constant low temperature of 14° to 16°C. Duration of fermentation: three weeks minimum. Approximately one third of the must is fermented in Burgundian barrels (new and of one year old) and...

artial whole-clusters harvest. Maceration for a 25-day period approximately, allowing optimized extraction of tannins and color. Once the malolacric fermentations are completed, 60% is aged in 1-to 3-wine old 228 l Burgundian oak barrels, the other part being kept in stainless steel tanks. The...