Today, the estate comprises 6 hectares (2.5 hectares of Pinot Noir and 3.5 hectares of Chardonnay).
In the vineyard, as this is where they focus the majority of their efforts, everything is based on respect for living organisms and soil balance. Their curiosity drives them to conduct numerous experiments to understand and adopt the best practices. No chemical products are used, no heavy machinery that could compact the soil, and maximum work is done by hand. Vineyards plowed and hoed under the row, with natural flora in the middle of the row promoting soil life and terroir expression. Short pruning to avoid exhausting the vines, rigorous shoot thinning. Careful trellising, branches separated one by one to aerate the clusters. First late trimming to improve ripening and aerate the vines. Hand harvesting. Strict sorting in the vineyard by the pickers.
In the cellar, the idea is to preserve the work done in the vineyard, not to alter the quality of the grapes, and to let the Terroirs express themselves. Reds and whites are vinified and aged for as long as possible without sulfites. The harvest arrives in small crates. Gravity-fed handling. Whites are slowly pressed, carefully clarified, and put into oak barrels in cool cellars where they ferment slowly. Reds are partially destemmed depending on the vintage and plot. Pre-fermentation maceration for a few days followed by slow and gentle maceration for about twenty days at moderate temperatures. The wines are aged for 18 months in 500 and 600-liter barrels.
Aside from the elitist viticulture, Jean Marc Vincent's little secret is their cooper. They work exclusively with Chassin cooperage in Mercurey, which produces competition barrels with the finest woods. Today, the best Burgundy estates are clamoring for these barrels! The entire wine range is superb, with top-notch Santenay, some vines in Auxey appellation, Santenay, and Puligny Montrachet.
