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Lees, what are they exactly? These are dead yeast cells that sediment and settle at the bottom of tanks and barrels during various fermentations. Let’s

Frost is a well-known enemy of the winemaker, especially after the budding periods. There are several periods of frost, each with different consequences on the

Planting vines is a crucial and almost decisive step in the success and evolution of a vineyard. The choice of rootstock and grape variety are

On July 4, 2015, the Burgundy Climats were inscribed as a UNESCO World Heritage site under the category of “Cultural Landscapes.” This achievement was the

From December to February, many winemakers and vineyard workers can be seen armed with pruning shears, bent over between the rows of vines. This is

Carbonic maceration is a winemaking technique primarily used for early-release red wines like Beaujolais Nouveau. This process results in fruity, low-tannin, and highly aromatic wines.

The temperature of wine at the time of service is a key step in appreciating the offered wine at its true value. Individual tastes and

Formerly called picking, the word “harvest” originated in the 18th century with the republican calendar. The term “Vendémiaire” corresponds to the months of September and

Since humans began transporting wine, from barrels to tables in the Middle Ages or from vats to a table on the other side of the