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Domaine Jacques Carillon

Our vineyard / Grape-growing and winemaking

Grape-growing

Our vines are our “raw material”: our reputation in France and around the world depends on the care with which we treat them. The end result? A fine Burgundy white wine, vintage after vintage.

We practice integrated pest management, and only when necessary. We do not use any herbicides, and we cultivate our fields by hand.

To produce a top-quality harvest, we keep our vines fairly short and meticulously prune their buds; every bud is split. We cut our vines fairly high, giving them a larger leaf surface and better photosynthesis. We also practice green harvesting if necessary.

Winemaking

The winemaking method that I use today is a time-honored one; the method I learned from my father.

My wines are known for their minerality, their body, their subtlety and their characteristic local essence.

Our winemaking and grape-growing methods are traditional; we harvest our grapes by hand for the highest-possible quality.



White wines

We press our grapes pneumatically, and then allow the liquid to settle for 12-18 hours before putting it into barrels. Alcoholic and malolactic fermentation occurs in the barrels. The wine is aged on light lees for one year. We use only 15-20% new barrels in order to preserve our wine’s characteristic flavor.

The wine then undergoes its first racking in which it is transferred into vats, where it ages for six months.

After fining and light filtration, the wine is bottled. We use only 15-20% new barrels in order to preserve our wine’s characteristic flavor.

Red wines

Depending on the year, we practice complete or partial destemming, then cold pre-maceration for 3-4 days, then the wine spends 12-15 days in our vats before we complete a process known as pigeage et remontage: submerging the floating grape skins in the liquid wine, then draining the wine from the bottom of the vat and pumping it to the top.

The wine is then drained from the vats and it ages in oak barrels on light lees for one year. We use 15% new barrels.

The wine undergoes its first racking in which it is transferred into vats, where it ages for 6 months.

After fining and light filtering, the wine is bottled.

NEWS

Vendanges 2016

Les vendanges se sont déroulées du 21 au 27 Septembre 2016 sous un grand soleil. Le gel du 27 Avril
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