The harvest is done entirely by hand which for a selection of the grapes, first in the vineyard and a second time when they arrive in the cellar. Grapes are lightly crushed and undergo a selective destemming. The vinification is done traditionally.
During 18 to 28 days, the grapes are vinified separately in stainless steel tanks with controlled temperatures. After the grapes are pressed with a pneumatic press and undergo a systematic malolactic fermentation.
According to the vintage, the wine is matured in large oak barrels for 8 to 12 months. Extra…. Christophe Jeune also makes an olive oil from trees grown around the winery, called “Le Clos Saint Paul”. The olive trees are organically grown and picked when they obtain a certain degree of maturity in order to win complexity and a good typicity.