vinification, ageing Before the wine harvest, we check the maturity of the grapes every week by means of analyses and by tasting the berries, so that we can choose the best date for the harvest. The harvest itself is carried out by hand, using small boxes. The harvesters then carefully sort the grapes on the vine. As far as the Côte-Rôtie grapes are concerned, once they reach the wine storehouse, they are trodden and then sent to the tanks using the gravity method. They are partially stemmed. There are a number of treading and recoopering operations which take place during the vinification process. We maintain a moderate temperature for a gentle extraction process. We devat after three to four weeks, depending on the results of tastings. The wine is then casked and twenty per cent of these casks are replaced each year. Two-thirds of Condrieu wines are vinified in casks and one third in stainless steel vats. We use indigenous yeasts for all our wines, because we believe that these are components of the land. We do the pressing using a vertical press. Although this is a modern piece of equipment, the technique itself has been handed down over the generations and it means we can work on it right down to the tiniest detail. After ageing - two years for Côte Rôtie and one year for Condrieu – the wines are bottled. The estate’s total production is approximately eighteen thousand bottles per year.
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