The year 1975 was the first vintage vinified by Philibert. Since then, we have always vinified our wines with care and with respect for the product. Gérald arrived on the estate in 1997 after his studies and several internships in various regions of France (Chablis, Provence, Val de Loire), I learning the potential and nature of the wine they can produce. He preferred to orient vinification to develop the fruity and floral side of the Chardonnay grape variety, a chameleon grape variety that will express itself in different ways depending on the soil on which it lives. Currently, he wines with indigenous yeasts, specific to their vineyard, with temperature control to allow as much compound as possible to form during fermentation. They only use natural products (SO2 from quarry and not from petrochemicals). They also do not make so-called “allergenic” products. Once the fermentations are completed, in the winter, the tanks are removed to eliminate “leeds” (natural deposit of dead yeasts and bacteria,…). Then, the wines remain in the tank until they are prepared for bottling. This is done throughout the year, according to stock needs. Their wines, Mâcon-Uchizy and Mâcon-Chardonnay, will be kept for about 5 years under suitable conditions.