Savigny-Les-Beaune 1er cru “Les Lavières” (2021) - Chandon de Briailles

Winemaking methods used for Savigny-Les-Beaune 1er cru “Les Lavières”

Alcoholic fermentation with indigenous yeasts

Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.

Hand harvesting with whole bunches

Hand harvesting with whole bunches is a traditional technique that involves picking the grapes without destemming, keeping the bunches intact. This method allows the best fruit to be selected carefully right in the vineyard, preserving the integrity of the berries and ensuring a high quality standard in the wine.

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.

Ageing methods used for Savigny-Les-Beaune 1er cru “Les Lavières”

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.

In cask (7–18 months)

Ageing in cask for between 7 and 18 months is a classic but measured approach to maturing wine. Large casks, usually Slavonian oak or untoasted French oak, allow natural micro-oxygenation, which helps the wine settle, knit together and develop a more complex, harmonious profile. This kind of ageing is widely used for terroir-driven reds and for some structured whites that are after depth without the aromatic intensity a barrique would give.

In bottle (7–18 months)

Ageing in bottle for a period of between 7 and 18 months represents an intermediate stage of maturation, ideal for those wines that have already completed their ageing in wood, stainless steel or concrete, and that need further time to achieve full harmony and stability before being released. During this period, the wine develops slowly in the absence of oxygen, refining its structure, aromatic balance and softness on the palate.