The harvest takes place for about fifteen days from the end of September to the beginning of October. The Auxerrois is harvested first. About a week after begins the pinot-noir if it is vinified in white (direct pressing). Otherwise, the Gamay is harvested in stride. The pinot Noir vinified in red is harvested last to achieve optimum maturity of the fruit.
The Harvest Period
The grapes are harvested entirely by hand in crates of 50 kg. They are immediately pressed whole bunches, with the roundup. The juices obtained are separated in two according to the Champenoise method. We distinguish the cuvée, first juice, and sizes, second juice. For our 4 000 kg press we get 26 HL in total including about 20 HL of Cuvée and 6 hl of size. After 12 to 24 h, the musts are separated from the solid parts, it is the settling. The juices will then ferment for 1 to 2 weeks in the vats.
Each parcel is vinified separately to highlight the terroirs. At the end of the alcoholic fermentation, the wine starts the second fermentation, called malolactic, which aims to soften the wine. This second fermentation is carried out for the traditional methods but also for the still wines. At the end of the malolactic fermentation, the wine is withdrawn and will rest all winter.
- For traditional methods, the wines are refreshed in spring and filtered before bottling (draught).
- For still wines, grey and white Auxerrois are also bottled in the spring. The red Wil'Wein is an exception because it is raised from 9 to 12 months in casks. It is then bottled the following winter.