Each parcel is vinified on its own, with a very slow, spontaneous fermentation driven by indigenous yeasts. In the estate’s cool, deep cellars, fermentations often halt naturally over winter, leaving a notable level of residual sugar in many cuvées. This approach yields wines with a plush, harmonious profile and a hallmark silky sweetness. Bottles are only released once regular tastings confirm they have reached optimum maturity – in some cases this can be up to two decades after bottling. Pierre Gassmann’s commitment to late harvesting and extended ageing in bottle results in wines that are opulent yet beautifully balanced.
