First months for the 2025s

Harvesting in 2025 started early, on 19 August. After putting the wines in barrel (in August for the whites and mid-September for the reds), and with their alcoholic and malolactic fermentations finished, we now leave them to rest except for topping up and some stirring of the whites.

The “malos” on the Pinot Noir finished between 20 and 28 October; it is always much faster than the Chardonnay. For the whites the calendar ran from the beginning of November to the beginning of January – short and sweet, just how we like it! It’s always nerve-wracking to see it go on for longer because it is out of our control, it’s all down to nature!

Since the wines have been in barrel they have been topped up a few times, and naturally our cellarmaster Jean-Luc has his nose in each barrel for a final evaluation after analysis. Each week we monitor the natural evolution of each cuvee through physiochemical analyses to ensure everything is going well, for example, if it is necessary or not to add sulphites to protect the wine from spoilage.

Stirring of the lees for the whites was completed in December and the wines will only be tasted after the bottling of the 2024s, for the moment it is still much too early. We wait until these young wines are stable to be able to discover the outlines of their personality.