The domaine has long decided to follow traditional winemaking methods: harvesting by hand, using a sorting table, grapes destemmed with whole harvest testing for the last few years, vatting for 10 – 15 days, manual cap-punching, and pneumatic pressing. Our goal is to preserve our terroirs and climats and to express each vintage as fully as possible.
Pascal attaches great importance to ageing the wines following the Burgundian method: ageing in French oak barrels. This lets our wines express their character, their terroir and their distinctive qualities.
Red wines are aged on lees until they are bottled, when they are filtered to produce brilliant, clear wines.