The length of time that a wine will be kept in barrel depends on its colour, vintage, appellation and ageing potential.
The amount of new barrels used (usually between 20% and 50%) will be determined by the organoleptic characteristics of the wine concerned and allows us to control the micro oxygenation of the wine. This chemistry is another key process in ensuring that each of our wines remains a true expression of its terroir.
During this phase, the young wine gains in finesse. Its colour evolves and stabilizes, its tannins soften and it develops wider and more complex aromas. Our red wines usually remain in barrel from six months (for the regional appellations) to 14 months (Grands Crus of the Côte de Nuits), but can even stay there for up to two years.
To preserve the freshness of their aromas and a lively acidity on the palate, AOCs which are intended for young drinking such as Bourgogne Aligoté, Bourgogne Chardonnay, Chablis, Crémant Blanc Brut, Mâcon Villages etc, are kept in stainless steel thermo-regulated tanks.
Oak-aged white wines may or may not be stirred on the lees. This is dictated by the wine itself!
The whites with greater ageing potential will be stirred on the lees. The wine feeds off the lees bringing it a rich texture and a freshness on the palate.