Givry, Burgundy, France
Fabrice took over his father in 2000. With the help of his uncle Roland, former manager and oenologist of the Hospices de Beaune estate, Fabrice has developed a dynamic trading activity by adding to his vineyard, the equivalent of 15 hectares in must and grapes to complete his range of wines.
The vines are managed with respect for the environment, using sustainable management methods, so they remain grassed during the winter from the end of September to the end of March. There is no fertilizer, Fabrice preferring to limit the vigor of the vine by "stressing" it. Pruning is short and disbudding rigorous to naturally regulate yields. As for the soils, they are worked by scratching, surface plowing, several times a year.
The white wines are directly pressed and cold settling at a temperature of around 12 degrees. Fermentation takes place in barrels and ageing lasts between 10 and 12 months.
The red wines undergo a cold pre-fermentation maceration that lasts 5 to 6 days. Alcoholic fermentation lasts about two weeks, with two daily pumping-overs, without punching down to avoid extracting too much tannins. The must is then gently pressed using a pneumatic press. Ageing lasts between 10 and 14 months in barrels, with a maximum of one third of new barrels.