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And yes! I am Burgundian… and an oenologist. Maybe that’s why I’m told that my reds “pinotent”!

But I rather like the idea of an “indefinable link” because vintages prior to my arrival already had this particularity.

Bernard and I took over the estate in 1991 and I have been running it alone since his death after the 2001 harvest. For my wines, I am looking for finesse and elegance, fruit and structure, wines that resemble their terroir and that resemble me. The very clayey terroir gives the wines a beautiful freshness, which allows (even at nearly 14°) a remarkable balance.

In the vineyard, I have chosen what I call “reasonable” cultivation, giving priority to ploughing, working the soil and the expression of the grape varieties. It is a traditional culture, as natural as possible, without any claims… For the time being.

For the time being, for the sake of balance and elegance, the harvest is totally destemmed and, for the reds, I prefer gentle pumping over with punching of the cap.

As far as possible, it is the yeasts present on the grapes at harvest that ensure the alcoholic fermentation.

In the same way, as the vinification is done in a cement vat without descaling, it is the lactic bacteria in the cellar that ensure the second fermentation called “malo”; I think that the cement vat keeps the “memory” of the wine from the previous year .

And it is not a mine of garnets on the photo but the tartar crystals at the entrance of a vat…

As far as maturing is concerned, depending on the vintage, there are a few barrels of one or two wines … only to “open” the wine aromatically speaking, especially not to “wood it up”.

But the longest maturing is done in the bottle, well protected in our cellars…