The most essential thing is to have great terroir. For the terroir is what the composer is to the music, the grape varietal to the voice and the wine grower to the orchestra conductor.

In Quintaine, the terroir is composed of Oxonian marl and middle and superior Bathonian limestone which at one time was the good fortune of stone cutters for centuries.

Given the history, our objective is to preserve the terroir and cultivate our vineyard as naturally as possible.

We try to respect this principle at every stage of viticulture.

First of all, in terms of grape varietal, we have chosen Chardonnay which is the best suited for our terroirs.

The soil is ploughed, composted and mechanically weeded every year.

Finally, the grapes are of course harvest manually when they are very ripe and, if possible, at the point where they have been affected by noble rot.

The same care is taken at the winery. The over ripe grapes arrive at the domaine where they are slowly pressed in a pneumatic press. After the must has settled, the juice is transferred to stainless steel tanks or oak barrels where fermentation is initiated slowly with indigenous yeast, finishing 6 to 24 months later.

The great wines of Burgundy come from the very best terroirs and very ripe grapes. It is this alliance that has always been respected by our ancestors. (Our Philosophy" E. VILOLET - 1932)

Finally, the wines are bottled before being tasted after ageing for at least several months and sometimes up to 20 years.