LUCIEN CROCHET

The grapes are harvested by hand, allowing us to sort them a first time in the vineyard.

The Sauvignon Blanc grapes are table-sorted if necessary when they arrive at the winery in trailers. The grapes are transferred to the presses by means of a belt. Pressing ensures high-quality juice without damaging the grapes. Fermentation takes place in stainless steel tanks under controlled temperatures of 14 to 18°C depending on the cuvée. The wine is racked late – between April and August depending on the cuvée – and we begin to bottle the wines between July and September.

The Pinot Noir grapes are brought to the winery in 40 kg crates, and are table-sorted before being destemmed. The grapes are transferred to the presses by means of a belt to avoid damaging them.
Following cold maceration, fermentation takes place under controlled temperatures. The juice is run off after a few days of maceration. Gradual pressing allows us to obtain pure press juice. The wines are then aged in barrels - 228 or 600-litre barrels - and in tanks; the proportion varies depending on the vintage and the cuvée.
The wines are bottled between February and April after ageing for 14 to 16 months.
Our rosés are made from Pinot Noir grapes and are vinified as for white wine. They are bottled in May.