Cave After passing through a double sorting table, grapes are de-stemmed, then stored in concrete tanks via an elevator conveyor to preserve their integrity. They undergo a cold maceration for about three days in order to extract fine and silky tannins. Alcoholic fermentation is carried out in tanks using pumping over and cap punching throughout the process, before completing a post-fermentation maceration of about eight days.

Since the 2014 vintage Champ de Cour terroir has been vinified in whole clusters.

Winemaking process is performed in 50 hl concrete vats. The entire system is thermo-regulated.

The wines are aged in oak barrels (new and used) for a period lasting between 16 and 20 months depending on the vintage. Afterwards, they are transferred back into vats for airing before bottling.

This rather long ageing period for Beaujolais provides elegant and complex wines, where the wood helps increase the ageing potential without hiding the singularity of the terroir.