Melody in the subsoil
« Wine remembers everything »
The vinification and aging is done in oak barrels. A pressing and settling from 12 to 18 hours is done prior to racking the juice to barrel, where the alcoholic and malolactic fermentations occur.
Aging is done on the fine lees for one year.
The maximum is done to allow for the full expression of the soil, using at the most 20 – 25% new oak, even for the Grands Crus, to be sure to preserve the best expression of their terroir.
Minerality, finesse and the terroir expression are what are sought after.
Jacques Carillon’s style is very classic in all its nuances, balanced between power, refinement and mineral sophistication, characteristic of our terroirs.
« For our wines we think in the long term, in the pure Burgundian tradition. »-