Dubreuil Savigny Les Beaune Rouge

The entire estate is harvested by hand with the help of around thirty people over around 12 days. The grapes are placed in 25kg boxes to avoid any crushing of the grapes when returning to the vat room and thus arrive in the best possible sanitary condition with vatting. The grapes, as soon as they arrive from the harvested plot, are passed onto a vibrating sorting table, which removes the last leaves, petioles or dry grains which could end up in the vat. Depending on the years and the health qualities of the stems, we carry out alcoholic fermentation as much as possible with whole grapes (stems + logs without going through a destemmer), which gives an even more complex structure and a higher aging potential. Alcoholic fermentation lasts between 10 and 15 days with constant monitoring of temperatures and densities. Once fermentation is complete, the vat is drawn and placed on one of our vertical presses to finish extracting all the nectar that our vines have given us. 24 hours will pass to allow the coarsest lees to settle and, only afterwards, the must will be lowered into barrels in our cellars to undergo its final transformation during malolactic fermentation. Aging will last from 8 to 14 months depending on the appellation and the vintage.