RAPET PÈRE & FILS
The grapes are hand-harvested and brought back in small boxes to keep them intact. Then, for the whites, they are pressed with a pneumatic press that causes less damage to the grapes. Then, they are pressed for three hours. After 24 hours racking at low temperature, the grape juice is placed in barrels to ferment (30% new barrels). Ageing on the lees and stirring lasts until July, bottling is carried out after 12 months ageing.
For the reds, the grapes are fermented for 15 days and are punched down to transmit the rich colour of the skin to the wine, before pressing and ageing in barrels (20% new).
REGION OF PRODUCTION
Burgundy - France
Pernand-Vergelesses, Corton, Aloxe-Corton, Beaune, Corton-Charlemagne, Saint-Romain, Savigny, Savigny-lès-Beaune
Limestone for white wines and ferruginous for reds
Pinot Noir, Aligoté, Chardonnay