‘From the vine to the glass’ – Jaffelin’s know-how
Jaffelin strive to bring out the Burgundy terroirs, cru by cru, wine by wine, at every stage of the winemaking process.
Harvesting – the grapes arrive at the winery in small crates at harvest time. They are carefully sorted on two successive sorting tables, then partially or fully destemmed, and transferred into wooden vats by gravity in order to preserve all their properties.
Vinification – the vat room contains oval-shaped wooden vats, ideal for the red wines, as these provide good thermal inertia for alcoholic fermentation. Stainless steel vats are preferred for the white wines.
Pressing – At Jaffelin, we use a vertical press with a capacity of 5hl, perfect for our small cuvees. The advantage of this equipment, a successor to the wooden presses of yesteryear, are extraordinary. The juice is filtered due to the presence of the marc, made up of pips, skins and bits of stalk. This pressing method gives us a clear juice with no bitterness.
Ageing – the wines are transferred by gravity into the barrels lying in the Chapitre de Notre Dame cellars beneath the vat room. They are then aged for 10-18 months in French oak barrels to develop all their aromas and flavours in the cellars, where the temperature and humidity are regulated naturally.