Reconciling tradition with modernity, we create our wines and age them in a way that allows them to express their uniqueness that reflects the grape varieties and soils they are from. The wine-making process refers to the phase where the sweetened grape must transforms into wine, with an alcohol content between 11% and 13.5% (alcoholic strength by volume) depending on the vintages.
Ageing at varying lengths of time takes place between the end of the wine-making process and the bottling. This maturation phase gives the wine complexity and finesse, influenced by the chosen container.

So to age and turn our Mâcon-Chardonnay into wine we favour stainless steel vats. Perfectly waterproof, inert and neutral they allow us, at the end of at least 6 months ageing, to preserve all the original fruit of the Chardonnay variety, recognised for its aromatic freshness and intensity of taste.

After harvesting the Pinots Noirs grapes are fermented for at least one week before the colour and the tannins needed for the full-bodiness of the red Burgundy are extracted. In a very traditional way, we then age the wine in a 216 litre Burgundy barrel for at least 8 months. We choose our oak barrels to give our Montrayet Burgundy a moderately woody complexity.

Our red Mâcon Les Perrières is produced while fermenting in a barrel for a minimum of 8 to12 days for the optimum extraction of the colour and matter. A Burgundy-style ageing of at least 8 months in barrels gives it an additional aromatic and tannic richness.