The bunches are harvested by hand and sorted in the cutters' rows to eliminate way, leaves, green, ... at the source. Grapes are then transported in harvest crates to the winery to prevent maceration and premature oxidation. Then indigenous yeast is used during the alcoholic fermentation process.
The ageing is done in oak barrels (20% new oak for Village and 60% for Grand Cru), for 16 to 18 months. All barrels of a single appellation are then put in the same stainless steel vat for 4 weeks. The bottling is done without any filtration to keep each terroir's richness and complexity.
For the Thévenets the quality of the grapes is fundamental, but a slow and natural vinification is essential in the search for the right expression of the terroirs. That is why the interventions in the vineyard or in the cellar are limited to what is strictly necessary and never hamper natural processes.
After a hand harvest, the grapes are pressed slowly and gently. The juice is then fermented in a tank with indigenous yeasts for 2 years, with a touch of residual sugar. The wine is only aged in a tank, then bottled at the estate after light filtration to preserve their natural balance. The ageing continues in the bottle for some years before being released.
REGION OF PRODUCTION
Burgundy - France
Pernand-Vergelesses, Pernand-Vergelesses 1er Cru, Corton Bressandes Grand Cru, Corton Charlemagne Grand Cru, Romanée Saint-Vivant Grand Cru
Multiple soil compositions
Chardonnay, Pinot Noir
Organic Certification in progress