Plantation
Planting a vine plot is a key task: it will influence production for the next 60 years. First, the plot is ploughed, then we lay out the rows and the position of the vines, and then the stocks are planted by hand in the relevant spot.
Trellising is put into place over the next two years. After three years, the vine enters into production.
Pre-pruning
This operation involves cutting the top of the shoots to facilitate pruning and removal of shoots.
Pruning
The main type of pruning in Burgundy is called “Guyot” pruning, which involves leaving a length of 6 eyes and a spur of 2 eyes in preparation for next year’s pruning.
Binding
In spring, the length of 6 eyes is folded over and attached to the carrier wire in order to divide the sap equally between the buds.
Working the soil
We work the soil to maintain biological activity by airing the upper layers and prevent the need for herbicides to fight weeds.
Lifting
This consists in grouping the twigs on the vine between the son of the trellis when they have grown enough, to ensure their vertical growth and preserve the sanitary state.
Trimming
This consists of cutting the top of the vine while it is in full growth, in order to control its development and direct sugar production towards the grapes.
Green harvesting
This means examining the grape load on the vines and, in the interests of quality, selecting and removing surplus grapes in order to air the stock and promote maturity.
The harvests
The harvests are the final stage in the entire year’s work. This period varies depending on the maturity of the grape and the climate. The estate carries out both manual and mechanical harvests, depending on the plots and terroirs.
Receipt, sorting, de-stalking
Vinification begins by sorting the harvest. The grapes are placed on the sorting table, a vital stage at Domaine Dubois. The harvest is then de-stalked and the berries are finally sent to the vat.
Pigeage (punching down)
We carry out punching down, pumping-over and rack-and-return to improve colour and tannin extraction.
The fermentation temperature is controlled to enable the yeasts to operate under the best possible conditions.
White wine vinification
The grapes are harvested by hand or by machine. After receipt in the vat room, they are pressed to extract the juice, which is then placed in the vat for static settling for around 10 hours.
After clarification, this juice can be stocked with yeast to trigger alcoholic fermentation and placed in barrels less than 5 years old.
After malolactic fermentation, the wines are decanted to be prepared for bottling. The wines are blended after a few weeks, and are lightly filtered before being bottled.
Red wine vinification
Grapes are mainly picked by hand. After receipt in the vat room and de-stalking, the grapes are placed in vats for a fortnight. For the first three days, the vat is maintained at a temperature of 12 to 15° for cold maceration.
After a fortnight in the vat room, the wines spend 15 to 18 months in the cellars, with 9 to 13 months in barrels under 5 years old.
Maturation
After vinification, the young wines are placed in barrels for a period of 9 to 15 months (1/3 new barrels 2/3 barrels under 5 years old).
During this period we monitor maturation by sampling and tasting, and we carry out weekly ullaging of the barrels.
Bottling
Before bottling, we decant the wine to separate sediment. After tasting, they are blended. To maintain maximum wine complexity, we pay close attention to the position of the moon in order to choose the day of bottling.
