Working with passion, Erick Lavallée takes great care of the vine all year long. He supervises and guides it to extract the best of the fruit during the harvest.
The use of advanced technology combined with a traditional savoir faire ensures the most typical expression of the wine and its appellation. In the vineyards, he practices sustainable growing: he observes it and supports it at each stage of the growth. This technique allows him to preserve the soil and limit pollution risks.
During the harvest, the white grapes are squeezed in a pneumatic press which delicately extracts the juice of the grape without the herbaceous aroma of the stalk. After settling the dust and under the action of indigenous yeast, the must ferments in stainless steel vats with temperature monitoring. This technique guarantees the typical expression of the terroir and natural aromas of the grape variety. Finally, the wine ages on thin lees during 9 to 12 months before being bottled.
On the other hand, the Pinot Noir berries macerate in cement vats and are manually punched down for around 2 weeks in order to extract the colour and tannins and give the juice its ruby tint. Under the action of indigenous yeast, the must becomes wine. At the end of the fermentation, the juice is heated to 30°C to fix the colour. Then the wine is devatted and transferred to tanks by gravity. The pomace is collected for pressing. The free-run juice and the press wine are assembled before maturing. Some cuvees are oak-aged for a longer guard whereas other mature in stainless steel vats and develop the typical aromas of the terroir and grape variety.
On regular basis, an oenologist provides us with advices and helps elaborating fresh, fruity and mineral wines, reflecting the terroir of the “golden gateway to Burgundy”.