Vinification&Maturing

The Domaine produces wines exclusively from the grape variety Chardonnay for whites and Pinot Noir for reds.
Wine estate Meursault Wine estate Patrick Javillier Meursault

The cellar
The vinification of the Domaine is adapted to the character of each vintage harvested.

After picking, a specific press regime is conceived for white wines. The must then undergoes oak barrel-fermentation, the amount of new oak barrels employed being determined according to the provenance of the grapes. After maturing 17 to 18 months, the wines are bottled with a minimum of fining and filtration.

The red wine harvest is sorted in the vineyard and 100% de-stemmed. After a cold maceration, pump-overs and some punching of the cap, the wines are matured in barrel for approximately 18 months and bottled with the least manipulation possible.