Red wines:

The grapes are sorted and all or partly destalked depending on their condition and degree of ripeness , then transferred to the vinification vats by an elevator belt to avoid the risk of damage.

Where grapes are from different plots in the same appellation, if the quantity justifies this, they may be vinified separately and identified throughout the winemaking process.

The domain is equipped with open, cylindrical vats with double wall through which either hot or cold water is circulated according to the vinification stage and the particular requirements of the vintage.

If necessary, the vats may be pre-cooled to about 12°C for a pre-fermentation and maceration period of 5/8 days during which the skin cells are gradually weakened giving the juice its colour and aroma; as the temperature gradually rises, natural yeasts are released and the alcoholic fermentation will begin. Sometimes, selected yeasts are added to slow down the effects of the natural ferments but without changing too much their function in the development of the structure of the wine.

The fermentation stage lasts for about 10/12 days with stirring and cap punching at regular intervals allowing the grapes to be progressively broken up and to release the colour and tannin phenols.

The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right proportion of tannins is reached.

Free run wine and wine from the pneumatic press, obtained at low pressure with no breaking up phase, are generally mixed together and left to rest for about one week to clarify naturally: this assembly is then put into casks on fine lees for a maturing period

of approx. 12 months in a temperature controlled cellar; around 20% of the casks are new.

As for white wines, the malolactic fermentation occurs either in Winter or Spring and during the entire maturing process, the wine will continue to clarify naturally and structure itself by the slow transfer of oxygen through the pores of the wood and absorption of the aromatic elements of the oak.

The wine batches are racked and homogenized if necessary then left to rest for a few weeks before being lightly filtered and bottled.

BERTHELEMOT : Great wines from Burgundy - 21190 MEURSAULT
Téléphone: 03 80 21 68 61 - Fax: 03 80 21 94 07
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