The making of a great wine

Harvesting - Harvesting usually takes place towards the end of September, although there are some exceptions such as 2003, where grapes were picked-up mostly during the second week of the month. While this is not early for the region, we believe that late harvesting for riper grapes translates into greater aromas and structure. We pay particular attention to the maturation of stalks and pips.

It is certainly worth noting that all grapes are manually harvested and systematically sorted only to keep the better qualities.

When stalks are not ripe enough, we partially destalk, which allows extended fermentations.

The alcoholic fermentation and carbonic maceration - We use a technique that is a combination of classic Burgundian techniques and a technique known as "Maceration Carbonique" - in which the activity of enzymes inside uncrushed grapes, in the absence of oxygen, causes internal fermentation, and extraction of colour and flavour from the inner skin, giving the wine the fresh fruity aromas which are so characteristic of the Gamay grape variety.

In this process, destalked bunches and whole bunches of grapes on their stalks are placed inside a closed vat which contains no oxygen. Great care is taken not to crush or damage the grapes as they are placed in the vat. Eventually, the weight of the upper grapes crushes those at the bottom of the vat, and these will start to ferment naturally, using the natural yeasts present in the bloom on the outer skin. As this fermentation takes place, carbon dioxide is produced, blocking oxygen from the upper layers in the vat.

We automatically monitor and adjust temperatures at all stages of the fermentation process, allowing for longer fermentations at a lower temperature. Wines gain in structure and tipycity.

We strongly believe that this long period of alcoholic fermentation and carbonic maceration yields in the Domaine de Leyre-Loup developing more subtle aromas, a finer palate with time and a better ability to age.

The pressing and malolactic fermentation - After typically two weeks, once the best of aromas and tannins have migrated into the juice, the free liquid is removed, and the remaining solids are pressed. Collected juices are eventually blended with free juices.

Then follows the malolactic fermentation, which ends the wine making process. Aging can now start. We use stainless steel vats for or most aromatic wines, and old oak "fûts" and "demi-muids" for our most structured. Our wines grown in vats are called Domaine de Leyre-Loup, and those grown in oak-aged barrels wines Réserve Louis Leyre-Loup. This Reserve wine stands out as a great Burgundy wine over the years.

Domaine de Leyre-Loup aging - Towards Easter of the year following the harvest, the Domaine de Leyre-Loup is bottled on the estate and the wine begins its natural aging process. We endeavour to preserve its fine aromatic nose and naturally soft tannins. It is fairly quickly ready for drinking, a few months for the Fleurie and about a year for the Morgon. Vintages are generally available for purchasing three to six months after being bottled.

Generally speaking, Fleurie is to be drunk between one and five years of age, and Morgon between three to Ten years.

Réserve Louis Leyre-Loup aging – Once the malolactic fermentation is over, the Réserve wine stays in barrels for another year. We use barrels called "fûts de plusieurs vins", that means barrels where wooden tannins have smoothen when previously used for other wines. This favours micro-oxygenation of the wine for greater aromas and deeper structure without catching unnecessary smoky aromas.

After being nurtured for twelve to eighteen months, the wine is then bottled and continues aging. We like to present the Réserve Louis Leyre-Loup for consumption after another six to twelve months, when it has reached an adequate maturity, but owing to their structure, Réserve wines will nicely age between three to fifteen years depending on the Appellation and the vintage.