When the grapes come in, Yvon is at the helm, making sure that the quality is up to par and that his end result will be spectacular.
Each year, the domain produces 30,000 bottles and uses only around 30 pourcentage new Nivernais oak barrels.. The philosophy is simple,… let the wine mature in the most natural of ways. The style of winemaking is traditional. There is very little intervention. The wines speak for themselves. At the winery in Pommard, with Phillipe and Jean-Marc, his assistants, Mr. Clerget performs the crush and lets the grape juice ferment in wooden vats containing 1,900 to 4,800 litres. After around 15 days, the fermented juice is then ready to be stored in oak barrels. Once macerated, the wine is then let to rest for 12 to 14 months for the appellations Bourgone and Meursault and from 18 to 20 months for the Villages and Premiers Crus. During this period, intervention is limited; the Domaine likes to let the wine mature peacefully. The wine is then transported to Volnay, the ‘mise en bouteille’ or bottling takes place.