Drawing from my Burgundian heritage, I craft a single cuvée for each vineyard. As shown in the pictures, destemming is done by hand, and macerations typically last 25 days. Aging occurs in old Burgundy barrels, ranging from 228L to 600L in size.

The whites are pressed on the day of harvest and then transferred to 400L barrels. Bottling takes place in August, done by gravity directly from the barrel. The pump is only used once a year, during pressing. All my vintages are made without additives and without sulfites.