Oxygen control on our white wines
During the aging of our white wines on the lees in barrels (Burgundy 228L barrels of varying ages that are not new), the supply of oxygen is limited. The atmosphere of our below ground cellars where the temperature and humidity are naturally stable ensures optimal maturing conditions.
During the transfer to the final stage, that is to say bottling of the wine, our white wines are protected with neutral gases (nitrogen and carbon dioxide -CO2) in order to limit the need for sulfur-SO2. Oxygen levels need to be as low as possible before bottling to avoid future oxidation, thus preserving the aromatic purity and longevity of our white wines.