WINEMAKING & AGEING
Winemaking at Madame Veuve Point is the culmination of a meticulously mastered transformation process.
After the harvest, the grapes are carefully transported to our winery in Beaune, in the heart of Burgundy, where tradition and innovation harmonize. We have developed a unique method, respecting ancestral practices while incorporating modern tools, ensuring complete quality control at each step.
The grapes are hand-sorted with particular attention, whether they are destined for our white or red wines.
For whites, they are pressed as whole bunches, preserving all the freshness and natural acidity of the fruit.
For reds, they are destemmed before cold maceration, which allows for gentle extraction of tannins and aromas.
Fermentation then takes place in vats or barrels, where regular punching down and pumping over are performed to optimize power and aromatic balance.
Aging is an essential step that brings roundness and depth to our wines. We limit the use of new barrels to 10% in order to preserve the authenticity of the terroir without masking the wine’s personality with overly pronounced woody aromas.
This aging period, which extends from 10 to 24 months, takes place under rigorous temperature and humidity conditions, guaranteeing optimal maturation. The barrels are regularly topped up to prevent oxidation and maintain the wine at its ideal level.
