Jacques Prieur Bourgogne Pinot Noir

Harvest is carried out manually using small 15kg crates in order to preserve grapes quality. Every year harvests start date is carefully chosen according to sugar and phenolic ripeness. Grapes then go through a double sorting table in order to keep the best fruits only.

Pinot Noir : destemming 100% is the rule but the estate now uses more and more whole bunches depending on vintages and parcels. Maceration lasts 20 days in average in temperature-controlled open wooden vats. They generally make 2 treadings per day during alcoholic fermentation, processing 100% of malolactic fermentations.