Rougeot Père & Fils
In the vineyard, all work is done by hand, tractor journeys are reduced to a minimum to prevent soil compaction. No synthetic pesticides are applied.
The grapes are strictly hand-picked into small crates and relatively little happens in the cellar. The Pinot grapes are again sorted by hand and then enter small vats intact and unrapped.
Chardonnay and Aligoté are pressed or crushed together with the crests and then kept in larger barrels at 10°C until the coarse lees have settled. The clear must is then moved to the barrels for fermentation. Both white and red wines are aged exclusively in 228-litre Burgundy barrels with a deliberately low proportion of new wood for 12 to 20 months without battonage.
Read also the detailed Report in our magazine