Hubert Lamy

Olivier carries out debudding in May to lower yields and a “passillage” (a de-leafing process), to better aerate the vineyards and reduce disease when necessary, in June.

He then carries out a further green harvest in August, keeping only the healthiest-looking bunches on the vines. No chemical fertilizers are used in the vineyards.

The domaine has replanted parts of its Saint-Aubin Premier Cru Derrière chez Edouard vineyard at a higher vine density – in parts up to three times higher than is the norm for Burgundy, at 30,000 vines per hectare.

This was historically the typical planting density prior to the mechanization of vineyards with the introduction of the tractor in the early 20th century. According to Olivier, this higher density planting results in smaller, more flavourful berries. He bottles this extremely limited-production wine under its own label and it is today one of the most highly regarded and sought-after white wines in Burgundy.

For the white wines, all grapes are immediately pressed off the skins using a pneumatic press, the juice is then settled before going into barrel.

The wines are barrel-fermented in either 300 or 600-litre barrels ranging in age from one to five years old. The whites are fermented in a different cellar to the reds, enabling Olivier to reduce temperatures in the cellar to prolong the white fermentation over 90 days, thereby creating more complex aromas and flavours in the wines. The wines are then racked the following August and bottled after 12 to 18 months in barrel, depending on the vintage and cuvée.

The red wines are 100% de-stemmed and macerated over a 20-day period. Extraction is adapted to the vintage conditions. All the wines are raised in barrel, between one to three years old, and typically bottled after 12 to 18 months’ élevage.