The grapes are picked and sorted by hand. Maceration lasts around 3 weeks with the extraction carried out via pumping over and punching down operations. The grapes are partially destemmed. The wines are aged for 16 to 18 months in French oak barrels of which around 50% are new.
The grapes are harvested by hand and then directly pressed in a pneumatic press. The alcoholic and malo-lactic fermentations are carried out successively, in stainless steel vats, in order to preserve the wines freshness. The 9 months ageing takes place primarily in stainless steel vats. Only a small proportion is aged in previously-used French oak barrels.
From the « Maison du Chapitre » to the « Maison Jaffelin », a long history of wine. Jaffelins history is inseparable from that of the Collégiale Notre Dame de Beaune (the Notre Dame collegiate church in Beaune). Over the centuries, our cellars have housed the wines of the Collégiale and the Cardinals.
The Chapitres cellars changed ownership in 1816, the date when the Jaffelin brothers established their « maison de négoce. » (trading house).
Today our wines rest in the monastic tranquility of the Chapitres cellars. as they did eight centuries ago.
2004, a new lease of life. onveying the soul of Beaune through our Burgundy fine wines Jaffelin, the smallest of the great Burgundy wine houses as we like to remind people, entered a new chapter in its history in 2004, when it completely renovated its vat room and fitted it out with high precision equipment.
Marinette Garnier, our oenologist-winemaker, creates our "hand-made" wines in this magical location in the historical centre of Beaune.
Since then, Jaffelin continues to present the very best of the finest Burgundy terroirs within a comprehensive collection of wines, which are recognised in prestigious wine competitions and appreciated by connoisseurs around the world.