VINIFICATION
Vinification of Burgundy Wines :
Analysis, Patience, and Instinct
The vinification of Burgundy wines is a craft that relies on analysis, patience, and instinct. In our vineyard, we take the necessary time for each step, thus guaranteeing exceptional wines.
Determination of the Harvest Date
The date of the harvest is set 100 days in advance. We opt for later harvests to achieve optimal grape ripeness. Each bunch is handled with care, as manual precision is irreplaceable. This rigor prevents the grapes from being crushed, thus preserving their integrity.
Sorting of Grapes: A Crucial Step
THE SORTING OF GRAPES IS DONE IN THREE STAGES :
In the vineyard
The harvesters select the best bunches.
1st sorting table
The bunches are gently placed on a 4-meter vibrating sorting table (water removal if it rains) where 5 people sort the whole bunches.
Final sorting
The clusters are passed through a destemmer to destem 100%, keeping the berries intact while discarding damaged, dried, and altered berries.
We put the whole berries into the vat to avoid producing juice thanks to a conveyor.
Natural and Respectful Vinification
We use few sulfites and no temperature corrections, in order to preserve the identity of the vintage, following a natural winemaking protocol.
The macerations are long, lasting three to four weeks, with a gentle extraction that respects the identity of the year.
Racking and Blending
During the racking, done in the traditional way, the press juice is not discarded. We fully blend it with the free-run juice to preserve the typicity of the fruit and tannins. The wines remain in barrels for 16 to 22 months, depending on the cuvées and vintages, and bottling is done without fining or filtration.
Aging on Lees and
Lunar Influence
The wines spend two winters in barrels, with aging of 16 to 22 months on lees, without racking.
The barrels remain static, allowing for natural clarification.
In order to benefit from a good influence of the stars, at the end of this aging process, we follow the lunar calendar to organize the racking and bottling, carried out by gravity and without filtration.
Respect for Nature and Sustainable Viticulture
Respect for plants and nature is at the heart of our domaine. My father, Alain Burguet, initiated a responsible, reasoned, and sensible viticulture, which I continue.
We intervene as little as possible in the winemaking process, controlling the various parameters and showing patience.
Time is a key element in our approach.
