Gevrey-Chambertin Rouge “Les Evocelles” (2021) - Domaine de la Vougeraie

Winemaking methods used for Gevrey-Chambertin Rouge “Les Evocelles”

Soft pressing

Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.

Cold pre-fermentation maceration

Cold pre-fermentation maceration, also known as cryomaceration, is an advanced winemaking technique that involves contact between the must and the grape skins at low temperature before the start of alcoholic fermentation. This process allows aromatic compounds, anthocyanins and colour precursors to be extracted selectively, without bringing in aggressive tannins or other unwanted elements.Used mainly for white and rosé wines, but also for elegant reds, this technique is ideal for enhancing the aromatic intensity and complexity of the wine, improving its overall quality. Cold pre-fermentation maceration has established itself as a key tool for producing fresh, aromatic, well-balanced wines.

Fermentation in wooden vats

Fermentation in wooden vats is a traditional, refined winemaking technique in which the must ferments inside wooden vessels — usually large casks, truncated-cone vats or oak tanks — rather than stainless steel or concrete. This allows natural micro-oxygenation, which encourages a slower, steadier fermentation and gives the wine added complexity, volume and aromatic finesse. It is used both for structured, long-lived reds and for serious whites, sometimes alongside skin maceration or followed by ageing in the same vessel.

Gentle pump-overs

Gentle pump-overs are a winemaking technique used during alcoholic fermentation, above all in the production of red wines, with the aim of extracting colour, aromas and tannins in a controlled, harmonious way. A pump-over involves drawing the must from the bottom of the vat and gently spraying it over the cap of marc, that is the mass of skins and pips that tends to float during fermentation. When carried out gently, this process avoids excessive extraction of bitter tannins, keeping the wine elegant and balanced.

Ageing methods used for Gevrey-Chambertin Rouge “Les Evocelles”

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In barrique (7–18 months)

Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.