Raising the Wines in the Cellar

When they arrive at the winery, the grapes, which have already been selected in the vineyard, are checked once again on the sorting table, then pass into open vats for the alcoholic fermentation.

After around 15 days, the wines are pressed and put into oak barrels.  The percentage of new oak varies according to the cuvées.  This is where the malolactic fermentation takes place as a result of which the wines stabilize.

After maturing for many months, they are bottled. A few more years of patience are needed until the wines reach our glasses!

Constant, meticulous care at each stage allows us to obtain a high-quality end-product.



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Fabienne Bony, viticultrice, vous accueille en Bourgogne dans son domaine de Nuits-St-Georges.