Vin Jaune

Dry white wine aged 7 years under a veil of yeasts.

• Return 30hl/ha
• Hand harvest with strong selection
• Light pneumatic crushing of whole grape clusters
• Indigenous yeasts with no addes So2 if the year allows it
• Static settling for 12 hours with no added product
• Start of alcoholic fermentation in tanks at temperatures inferior to 22°C controlled by a system of cooling coils.
• Malolactic fermentation in tanks, placed for ageing under the roofs the following spring, or after a year in foudre barrels depending on the harvest
• Wine is aged almost 7 years under a natural veil of yeasts at the surface of the wine, with no topping up of the barrels. No added So2, oxidation is hindered by the yeast cover.
• Casks of over 5 wines in general
• Bottling according to Maria Thun’s lunar calendar, filtered, no added So2.