Several times a day the sugar levels and cuve temperatures are checked. As soon as we put the grapes into cuve we can see already the beginnings, the first signs of fermentation, where sugar levels drop slightly... and the temperature in the cap starts to rise. That for us is the signal to begin 'pigeage'. Starting 'pigeage' too early releases sugar from the grapes too fast. This high sugar content can overcome... and kill the yeasts. So it's important to start 'pigeage' at the right moment. At the end of fermentation that allows us to pump over several times. This brings some oxygen to the yeasts invigorating them... thus the ferment is more readily finished. At the domaine we try to do the 'pigeage' by foot, at the start of fermentation we begin by lightly crushing. Next when the yeasts are more active, we can work more deeply. When the yeasts are fully active, up to 2 pigeages per day can be done if needed. The feedback we get from doing pigeage by foot, is extremely important. We try to have the same person do the pigeage from start to finish, so not only do we have temperature readings, but where the hotspots are located. These can change from day to day. also information on the firmness of the cap, the colour of juice extracted, texture of the foam, it's important to collect all this information. Later, when the density approaches 1030°-1020°, it's a bit risky doing pigeage by foot as this could push through the cap, so then we do pigeage with a 'bowl'. Since 2011 we decided to make a skin-contact white wine. It's the same principle as for making red wine. We use chardonnay grapes from our 'Coteaux Bourguignons' vineyard. These are whole bunch, with 100% stems. We do several pump-overs, This sends a little oxygen to the yeasts in order to start the fermentation. This will also soak the cap. Yes, you can give! Fifteen minutes! Yes! Good. Imagine if I had a good night! When the alcohol fermentation is finished, we take the juice from the cuve. Next we 'décuve', digging out the grapes from the cuve, Put them into the press. Right now we're pressing the 'Nuits premier cru vielle vignes'. This 'free run juice' will be blended later, with the pressed juice. A pneumatic press is used here. This can be re-programmed to suit each year. We're pressing very gently. Such that we don't extract tannic or "green" tastes... we regularly taste the juice, at each stage, to ensure the taste conforms to what we want. Once we have blended the free run and pressed juice, A final analysis is done. This is to ensure the pressing has not extracted too much sugar, and if it's correct the wine is put in cuve the next day.